1 c. cooked, chopped shrimp
2 hard boiled eggs, chopped
1/2 c. finely chopped celery
1/4 c. finely chopped green onions
1/4 c. chopped parsley
1/2 c. chopped cucumber
2 tbsp. finely chopped bell pepper
4 tbsp. mayonnaise
2 tsp. hot sweet mustard
Lemon, pepper and salt to taste

Toss all ingredients lightly. Peel two avocados and cut in half lengthwise. Remove seed, place halves on lettuce and fill with shrimp salad. Serve fancy cut lemon or lemon wedge.