Recipes

1 head Boston lettuce
2 grapefruit
2 avocados
8 oz. shrimp
Dressing:
1 cup mayonnaise
1/2 cup catsup
2 T. Hot Salsa Brava (La Victoria)
1 T. instant minced onion
1 t. Maggi seasoning
2 t. dill weed
1/2 cup buttermilk

Blend dressing ingredients well and refrigerate. Wash and dry lettuce. Rinse shrimp and pat dry. Cut grapefruit in half, remove sections with grapefruit knife, remove seeds and membrane. Cut avocado in half, discard seed, peel off skin and dice.
In bowl, combine grapefruit, shrimp and avocados. Toss lightly. Line glass bowl with lettuce, place combined mixture on lettuce. Pour 1/2 the dressing over salad. Serve remaining dressing in bowl. Makes 6 servings.