Shrimp And Black-Eyed Pea Salad

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1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 15 1/2-oz. cans black-eyed peas, drained and rinsed

1 pound small or medium peeled cooked shrimp

2 scallions, white and light green parts, chopped

2 ribs celery, diced

2 heads romaine lettuce, shredded (about 5 cups)

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