SHRIMP LOUIS

A new version of the crab classic, this shrimp salad is great for lunch or
dinner. Serve it with artisanal breads like walnut, olive or roasted garlic;
then complete the meal with angel food cake, whipped cream and fresh
raspberries.

serving size

Makes 2 servings (can be doubled).

ingredients

1/4 cup mayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
4 cups mixed baby greens
1 avocado, peeled, halved, pitted
10 cooked peeled deveined extra-large shrimp
1 green onion, finely chopped

preparation

Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small
bowl to blend. Season dressing with salt and pepper. Arrange greens on 2
plates. Top greens with 1 avocado half, rounded side down. Fill avocado
cavities with shrimp. Spoon dressing over; sprinkle with green onion.