Shrimp and avocado, marinated in a vinegar-oil dressing, are served on a bed of shredded lettuce and topped with more of the tangy marinade. Boiling water 1 lg. avocado Green onion dressing (directions follow) 1 lg. head iceberg lettuce, shredded

Place shrimp in a pan, cover with boiling water, and simmer for 5-8 minutes or until shrimp turns pink; shell and devein.

Peel, pit and cube avocado. Place shrimp and avocado in a bowl. Prepare green onion dressing and pour over, gently turning to coat well. Cover and chill for 1-2 hours.

To serve, place shredded lettuce on a serving platter. With a slotted spoon, lift out shrimp-avocado mixture (reserve marinade) and mound onto lettuce. Pass reserved dressing to spoon over individual servings. Makes 6-8 servings.

Green Onion Dressing: Stir together 1/4 cup olive oil or salad oil, 1/4 cup white wine vinegar, 2 tablespoons lemon juice, 1/2 teaspoon garlic salt, 1/8 teaspoon seasoned pepper and 1/2 cup minced green onion.