1/2 pkg. spinach, washed and dried (not cooked)
1 (12 oz.) pkg. shrimp, cooked
1 sm. can sliced beets, drained
2 ripe avocados
4 hard cooked eggs

DRESSING:

3/4 c. sugar
1 c. salad oil
1 med. onion, grated
1/2 c. red wine vinegar
1 tbsp. Worcestershire sauce
1 tsp. salt
1/3 c. ketchup

Mix all dressing ingredients well. Drop cooked shrimp into dressing to marinate. Peel avocados and slice into eighths. Drop into dressing to hold. Arrange salad as follows: Place spinach greens on plate. Cut eggs into quarters and arrange 2 quarters of egg, 2 avocado slices, and several beets on top of greens. Place 3 or 4 shrimp in the center. Spoon dressing over entire salad.