Serve with baked tortilla chips, baked chicken or fish. Culinary Institute of America at Greystone. Transfer cup dressing to a large mixing bowl. Add lettuce and toss well to coat greens lightly. Divide greens among 8 salad plates.
Divide shrimp evenly and arrange on top of greens.
Drizzle dressing over shrimp. Sprinkle each serving with currants and almonds. Stir to blend well. Dressing may be made a day ahead, covered and refrigerated. Bring to room temperature 30 minutes before using.