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

Whisk together first 3 ingredients until well blended. Add to shrimp; toss thoroughly. Cover and marinate 2 hours. Meanwhile, whisk mayonnaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth. Set aside.

Peel, seed and cube the avocado. Sprinkle with lemon juice and set aside. Drain shrimp. Add cubed avocado, dill and chives; toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasoning. Cover and chill until serving time.

Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices. Serve immediately.

Serves 4.