1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. chili sauce
2 tbsp. salad oil
1 tbsp. vinegar
1 tbsp. horseradish
1 tbsp. fresh lemon juice
1 tbsp. parsley, chopped
2 tsp. onion, grated
1/2 tsp. salt
4 drops Tabasco sauce
1 lb. shrimp, cooked, peeled and deveined
Lettuce leaves
Lemon wedges

Combine all ingredients except shrimp and lettuce. Cover and refrigerate. Arrange lettuce leaves on individual plates. Mound shrimp and top with sauce. Garnish with lemon wedges. You may also add tomato wedges, black olives, hard boiled egg quarters or whatever appeals to you as an additional garnish. Serves 4 for a light luncheon.

NOTE: You may substitute 1 pound of lump crab meat for the shrimp.