This is a classic salad, and totally yummy!  The dressing has just the right balance of creaminess and spice.  It is a perfect lunch salad for company, or just when you feel like pampering yourself!  Make sure the avocado is nice and ripe ( push by the stem, and if it gives, it is ripe).  I cut up my eggs and avocado instead of leaving as slices – I like my salads mixed up!
Enjoy!
SHRIMP LOUIS
1 cup mayo
1 tbs lemon juice
3 tbs ½ and ½
1 ½ tsp chili sauce (sriracha preferably, but I used red pepper in a tube – in the produce section of your grocery store.  One tbs = one whole red pepper with seeds.  VERY handy to have around!)
1 tsp prepared horseradish
1 tsp kosher salt
½ tsp Worcestershire sauce
2 heads butter lettuce, trimmed, separated and torn into bite size pieces
1 carrot shredded
4 pieces bacon, cooked crisp, and crumbled
1 lb cooked peeled shrimp
3 hard boiled eggs, quartered
1 avocado, peeled, pitted and sliced
3/4 cup halved cherry tomatoes
2 scallions, white and light green parts only, thinly sliced
Directions:
In a small bowl, whisk together the mayo, cream,  lemon juice, chili sauce, horseradish, salt and Worcestershire.  Set aside in the refrigerator.  This can be made ahead of time, and gets better with age!
Arrange lettuce on individual plates, dividing it evenly.  Sprinkle with the carrot, and bacon,  then arrange  shrimp, eggs, avocado and cherry tomatoes on top, dividing evenly.  Garnish with scallions and serve.