SHRIMP LOUIS LETTUCE WRAPS (for eight to ten)
1 cup mayonnaise
8 tablespoons purchased chili sauce
4 tablespoons Dijon mustard
4 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
salt and freshly ground black pepper to taste
2 heads Boston lettuce, leaves separated, washed in cold water and spun dry
4 avocadoes, halved, peeled and pitted
2 pounds cooked, peeled, deveined extra large shrimp
2 green onions, finely chopped
1. Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in a small bowl to blend. Season dressing with salt and pepper.
2. Cut shrimp into small dice and place in a medium mixing bowl. Peel avocados, cut them into the same size dice as the shrimp and add them to the mixing bowl. Spoon enough dressing over the avocado and shrimp mixture to coat it lightly and toss gently.
3. Place the lettuce leaves on one edge of a platter and spoon the diced shrimp Louis next to them. Sprinkle with green onion.
adapted from Bon Appetit Magazine, August, 2000