2 c. shrimp, cooked, deveined, peeled
Lettuce leaves
Endive
8 tomato wedges
2 hard boiled eggs
20 black olives
8 lemon wedges

LOUIE DRESSING:

1 c. mayonnaise
2 tbsp. parsley
2 tbsp. chili sauce
1 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tbsp. A-1 sauce

Combine all ingredients for Louie Dressing. Chill until needed.

Arrange lettuce and endive on chilled salad plates. Place shrimp on greens. Garnish with tomato wedges, hard cooked eggs, olives and lemon wedges. Spoon Louie Dressing over shrimp. Serves 4.

Per Serving: Cal 648; Pro 33 gm; CHO 15.6 gm; Fat 52.6 gm; Chol 333 mg; Sodium 1131 mg.

Diabetic Exchanges: Meat - 4; vegetable - 3; fat - 6 1/2.