1 lg. head lettuce, shredded
2 avocados, peeled and sliced
1 tbsp. lemon juice
2 (4 1/2 oz.) cans tiny deveined shrimp, rinsed and drained
4 oz. cheddar cheese, cut into 1/4-inch strips
12 cherry tomatoes, cut in half
1 med. unpared cucumber, scored and thinly sliced
1 c. shrimp cocktail sauce
3 tbsp. mayonnaise or salad dressing

Arrange lettuce in large salad bowl. Drizzle avocados with lemon juice. Arrange avocados, shrimp, cheese, tomatoes and cucumber on lettuce. Mix cocktail sauce and mayonnaise; serve with salad. Yield: 6-8 servings.

To make your own cocktail sauce, mix 1 cup chili sauce and 2 tablespoons horseradish. Add 2 teaspoons lemon juice, 1/2 teaspoon Worcestershire sauce and 1/8 teaspoon salt.