Prepare shrimp and dressing the day before required. Leave slicing of avocado until just ready to serve, then top with dressing to prevent discoloration. 4 ripe avocados, peeled & sliced 1 head lettuce

DILL DRESSING:

1/2 pt. sour cream
1 c. mayonnaise
1 c. French dressing
2 tbsp. chopped chives
2 tbsp. chopped fresh dill

Peel and devein shrimp, arrange on lettuce-covered serving plate with avocados, pour dressing over top.

Dill Dressing: Whisk all ingredients together.