• 1/4 cup tarragon vinegar
• 1 tbsp horseradish
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tsp paprika
• 1/2 tsp cayenne
• 1/4 cup mayo
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp minced capers
• 1/2 cup olive oil
• 1/4 cup celery
• 1/4 cup green onion
• 5 large avocados
• 2 lbs good quality medium/large shrimp
• 1 head of lettuce
• Salt & pepper to taste

1. Boil, peel, remove tail, and de-vein shrimp. Set aside and let cool.
2. Slice avocados in half, remove the pit, and remove the skin.
3. Mix first 10 ingredients in a food processor/blender. Slowly add in the olive oil, celery, 1 avocado, and onion. Place the shrimp in a large bowl and pour mixture over shrimp.
4. Arrange lettuce leafs on a platter and place the avocados on the lettuce- cut side up. Fill the pit hole of each avocado with a few shrimp and pour 2 tablespoons of the sauce over shrimp. Add salt and pepper as desired. Serve cold. 8 servings.
5. Note: sauce can be used on other veggies as well.

Found this one in my mom's recipe box and I love it!