SALAD INGREDIENTS:

1/2 head of iceberg lettuce
1 heart of Romaine lettuce
2 ribs celery, bias cut in chunks
1 c. fresh mushrooms, sliced
1 med. Vidalla onion, sliced
3 green onions, tops and bottoms, sliced
1/2 c. green olives with pimentos
2 hard cooked eggs, sliced
1 cucumber, sliced
1 Creole tomato, sliced
2 radishes, sliced
1 bell pepper, sliced
2 carrots, julienned
1/2 c. Greek olives
1 lb. boiled shrimp
2 c. garlic flavored croutons

Using cold salad fixings, toss everything together in a cold stainless steel bowl and keep in refrigerator.

DRESSING INGREDIENTS:

6 strips of bacon, cooked crisp
4 tbsp. bacon drippings
1/4 c. finely chopped green onions
1 can cream of shrimp soup
1 sm. pkg. Philadelphia cream cheese, softened
3/4 lb. shrimp
1/2 lemon, juiced
1 c. sour cream
Salt and pepper
1 tbsp. parsley

Start off by cooking the bacon in a heavy skillet until the strips are browned and crisp. Then place them on a paper towel to drain and cool. Then in the drippings left from the bacon, add the shrimp and gently saute them over low heat, until they turn pink. Remember, when you cook shrimp for an entree, you want to cook them hot and fast to lock in the juices, but when making a dressing, you cook warm and slow so that the juices render out.

In a food processor, mix together all other ingredients on "pulse speed" until gently blended. (For best results, add soup and sour cream first). Add shrimp and bacon flavored saute liquid. Season with salt and pepper and blend the dressing until the mixture reaches the consistency you desire (it should resemble crepe batter). Toss in the crumbled bacon, gently stir it into the dressing (don't puree it, you want to see small chunks!) Refrigerate the mixture for at least one hour so that the flavors can "marry".

When ready to eat, take the cold salad from the refrigerator, dish it out in cold bowls, and ladle on the dressing. Serve with Crosby saltines, Melba toast or bread sticks.