1 lb. sm. cooked shrimp
Oil and vinegar dressing
1 c. sliced green onions
1 avocado, peeled, pitted and diced
1 med. size tomato, peeled and diced
1 c. shredded fresh coconut or 1/2 c. pkg. flaked unsweetened coconut
Iceberg lettuce, about 1/2 med. head

Place shrimp in a bowl and pour oil and vinegar dressing over them; turn to coat shrimp well. Marinate, covered, in refrigerator for 1-2 hours. Set aside 1 cup of marinated shrimp. To remaining shrimp, add onion, avocado, tomato, and coconut; mix gently.

Line shallow salad bowl or 4 individual salad plates with outer lettuce leaves. Shred enough of remaining lettuce to make 3 cups and arrange evenly in bowl or on plates. Heap shrimp salad on lettuce. Scatter reserved shrimp over top. Makes about 4 servings.

OIL AND VINEGAR DRESSING:

Combine in a bowl or jar 1/4 cup each of olive oil, salad oil, and white wine vinegar; add 2 tablespoons lemon juice, 1/2 teaspoon garlic salt, 1/4 teaspoon each salt and liquid hot pepper seasoning and 1/8 teaspoon seasoned pepper. Mix until blended.