Title: Avocado and shrimp salad
 Categories: Fish and se, Salads
      Yield: 2 Servings
 
      3 tb Olive oil
      2 tb White wine vinegar --
           Preferably French
      1 ts Dijon mustard
      1 lb Cooked shrimp -- deveined
           Shelled
           Cubed
      1 c  Mayonnaise
      2 tb Chili sauce
      1 lg Garlic clove -- minced
           Hot pepper sauce
           Salt
           Pepper -- freshly ground
      1 lg Avocado -- ripe
    1/2    Lemon juice
      2 tb Fresh dill -- finely minced
      2 tb Fresh chives -- finely
           Minced
           Dill weed sprigs -- garnish
           Lemon wedges -- garnish
           Avocado slices -- garnish
 
  Whisk together first 3 ingregients until will blended.  Add to
  shrimp, toss thoroughly, cover and marinate.
  
  Meanwhile, whisk mayonaise, chili sauce, garlic, hot pepper sauce,
  salt and pepper until smooth.  Set aside.
  
  Peel, pit, and cube avocado.  Sprinkle with lemon juice.
  
  Drain shrimp.  Add cubed avocado, dill and chives and toss lightly.
  Fold in enough mayonnaise mixture to coat lightly. Taste and adjust
  seasonings. Cover and chill until ready to serve.
  
  Divide salad among chilled plates and garnish with dill sprigs, lemon
  wedges and avocado slices.