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
 * Miracle Whip
 * tomato catsup
 * lawrys season salt
 * ouisiana hot sauce
 * 1 dozen Shrimp (medium to large, boiled and peeled, do not overcook)

Pink sauce

 * 1 cup Miracle Whip
 * 1/4 cup tomato catsup
 * 1 teaspoon lawrys season salt
 * 1-5 dash louisiana hot sauce, to taste

Directions
Pink Sauce: Stir well and set into refrigerator to chill. Wash the avocado and split it. Separate with a turning motion. Remove the seed. Set aside. Wash and chop the tomatoes into 8 pieces each. Set aside.<BR> Wash the lettuce and pull off several large leaves.<BR> Finely slice some of the lettuce.<BR> Make a bed of the lettuce leaves.<BR> Add an avocado half to one end of the platter.<BR> Put the Shrimp with the head end down in the avocado half.<BR> Allow the Shrimp tails to hang over the sides of the avocado.<BR> Add some of the shredded lettuce to the other end of the platter.<BR> Arrange the tomatoes in a circle on the shredded lettuce.<BR> Cover the Shrimp and avocado with the pink sauce and add some over the lettuce and tomato salad.