1 c. egg-based mayonnaise (250 ml)
1/4 c. heavy cream (50 ml)
1/4 c. chili sauce (50 ml)
1/4 c. green onion, minced (50 ml)
1 1/2 tsp. lemon juice (7 ml)
Shredded lettuce
1/2 lb. lg. shrimp, shelled (250 g)
1/2 lb. baby shrimp (250 g)

Blend together mayonnaise, heavy cream, chili sauce, green onion and lemon juice. Spoon sauce on individual beds of shredded lettuce. Embed shrimp in sauce and serve accompanied with thinly sliced radish and cucumber, black olives and hard-boiled eggs. Serves 4.