3 tbsp. olive oil
2 tbsp. white wine vinegar (preferably French)
1 tsp. Dijon mustard
1 lb. fresh shrimp, cooked, shelled, deveined & cubed
1 c. mayonnaise
2 tbsp. chili sauce
1 lg. garlic clove, crushed
Hot pepper sauce
Salt & freshly ground pepper
1 ripe lg. avocado
Juice of 1/2 lemon
2 tbsp. finely minced fresh dill
2 tbsp. finely minced fresh chives
Dill sprigs, lemon wedges & avocado slices as garnish

Whisk together first 3 ingredients until well blended. Add to shrimp, toss thoroughly, cover and marinate. Meanwhile, whisk mayo, 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 cubed avocado, dill and chives and toss lightly. Fold in enough mayo mixture to coat lightly. Taste and adjust seasoning. Cover and chill until ready to serve.