Italian Grilled Shrimp Salad

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl. Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour. Place lettuce on a serving plate. Top with shrimp mixture and serve.