Instructions: 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.

This recipe yields 2 servings;

can be doubled.

Comments: 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.

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