SALAD:

1 1/2 lb. shrimp, boiled, peeled & cooled
3/4 c. chopped celery
1 c. mayonnaise
1/2 c. lemon juice
Salt to taste

REMOULADE SAUCE:

1 hard-cooked egg, chopped fine
2 shallots, chopped fine
4 cloves garlic, chopped fine
1/4 c. cooked, drained spinach, chopped fine
2 c. mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. creole mustard (with horseradish)
1 tbsp. lemon juice
1 1/3 oz. anchovy paste
Dash Tabasco

GARNISH:

2 avocados, peeled & cut in thick slices
2 tomatoes, cut in slices
Lettuce

Combine all ingredients for the salad. Mix well and set aside in the refrigerator to chill.

Make the sauce. Combine all ingredients and mix well. Let stand in refrigerator at least an hour to let flavors blend.

To serve, place lots of lettuce or other greens on 4 plates (Sakowitz used to use a whole head of lettuce per serving!)

Divide the shrimp mixture evenly between the plates. Top each with a generous dollop of the sauce and then with avocado and tomato slices.

This recipe makes more sauce than you will need for 4 servings. Leftover sauce makes a good dip for dipping raw vegetables, steamed artichokes or boiled shrimp.