Shrimp and Avocado Salad with Pink Sauce

Description
This recipe came from a cook on an oil platform in the Java Sea. It's very delicious and surprisingly filling.

Ingredients

 * 1 large avocado
 * 2 large tomatoes
 * 1 head lettuce
 * 1 dozen shrimp (medium to large, boiled and peeled, do not overcook)

Pink sauce

 * 1 cup Miracle Whip
 * ¼ cup tomato catsup
 * 1 teaspoon Lawry's seasoned salt
 * 1 – 5 dash(es) Louisiana hot sauce, to taste

Pink sauce

 * 1) Stir well and set into refrigerator to chill.
 * 2) Wash the avocado and split it.
 * 3) Separate with a turning motion.
 * 4) Remove the seed.
 * 5) Set aside.

Salad

 * 1) Wash and chop the tomatoes into 8 pieces each.
 * 2) Set aside.
 * 3) Wash the lettuce and pull off several large leaves.
 * 4) Finely slice some of the lettuce.
 * 5) Make a bed of the lettuce leaves.
 * 6) Add an avocado half to one end of the platter.
 * 7) Put the shrimp with the head end down in the avocado half.
 * 8) Allow the shrimp tails to hang over the sides of the avocado.
 * 9) Add some of the shredded lettuce to the other end of the platter.
 * 10) Arrange the tomatoes in a circle on the shredded lettuce.
 * 11) Cover the shrimp and avocado with the pink sauce and add some over the lettuce and tomato salad.