DRESSING:

1 c. mayonnaise
1/2 c. chili sauce
3/4 tsp. Worcestershire sauce
1 tbsp. grated onion
1 tbsp. chopped parsley
3/4 tsp. prepared horseradish
Crisp Boston lettuce, to make 6 lettuce cups
2 lb. shrimp, shelled, deveined, and cooked
Watercress sprigs

1. Make dressing: in medium bowl, combine mayonnaise, chili sauce, Worcestershire sauce, grated onion, parsley and horseradish.

2. Beat with rotary beater until smooth and well combined. Refrigerate, covered, several hours, until very well chilled.

3. To serve; arrange lettuce cups on individual luncheon plates.

4. Chop shrimp coarsely. Divide evenly into lettuce cups. Spoon some of dressing over shrimp. Pass rest of dressing in serving boat. Garnish each plate with watercress sprigs. Makes 6 servings.

SHRIMP LOUIS IN AVOCADO SHELLS:

Just before serving, cut 3 large, ripe, chilled avocados in half lengthwise; remove pits. Sprinkle with a little lemon juice. Fill each half with Shrimp Louis and serve in lettuce cups.