1 lg. head Western iceberg lettuce
2/3 c. oil
1/4 c. white wine vinegar
1/4 c. chopped canned green chile
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1 tsp. basil, finely crumbled
3/4 tsp. minced garlic
1/4 tsp. white pepper
3 med. oranges
1 lg. avocado
1 sweet red onion
1-1 1/2 c. cooked shrimp

Core, rinse and thoroughly drain lettuce; refrigerate in plastic bag or crisper. Combine oil, vinegar and seasonings. Shake together in a covered jar. Let stand several hours to mellow flavors. Shake again just before using. Shortly before serving, pare and slice or section oranges. Halve avocado, then remove skin and pit; cut fruit in wedges. Cut onion in thin slices.

Line salad bowl with a few crisp outer leaves of lettuce. Tear remaining lettuce into bite-size pieces to measure 3 quarts; turn into bowl. Arrange oranges, avocado, onion and shrimp over lettuce. Pour dressing over all; toss lightly. Serve at once. Makes 8 servings.