2 lb. med. size shrimp
1 lg. ripe avocado
1 head iceberg lettuce
Green Onion Dressing (recipe follows)

Cook shrimp in 1 quart of water until the shrimp turn pink (4 to 6 minutes). DO NOT OVERCOOK. Drain, cool, shell and devein the fish. Peel and remove the pit from the avocado. Cut the avocado into cubes and add the shrimp. Pour the dressing over the avocado and shrimp; refrigerate covered for 1 or 2 hours. Before serving, cut the lettuce into thin shreds. Place on a large platter or individual serving plates. Lift the shrimp-avocado mixture with a slotted spoon, and place on the lettuce. Save the dressing that remains and serve or pass at the table.

This is an excellent summer meal. Serve with potato salad, a green salad, and bread sticks.

GREEN ONION DRESSING:

1/4 c. salad oil, olive oil or your favorite oil
1/4 c. white wine vinegar
2 tbsp. juice from a fresh lemon
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. minced green onions

Mix the above until well blended.