3 tbsp. olive oil
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 lb. bay shrimp, cooked, shelled, deveined
1 c. mayonnaise
2 tbsp. chili sauce
1 lg. clove garlic
Hot pepper sauce
Salt and freshly ground pepper to taste
1 ripe lg. avocado
Juice of 1/2 lemon
2 tbsp. finely minced fresh dill (1 tsp. dry)
2 tbsp. finely minced fresh chives
Garnish: Dill sprigs, lemon wedges and avocado slices

Whisk together first 3 ingredients until well blended. Add to shrimp, toss thoroughly, cover and marinate.

Meanwhile, whisk mayonnaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth. Set aside.

Peel, pit and cube avocado. Sprinkle with lemon juice.

Drain shrimp. Add avocado, dill and chives and toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasoning. Cover and chill until ready to serve. Divide salad among chilled plates and garnish. 4 servings.