The secret here is the dressing that I have made for years from my old Joslyn/ Blackstone cookbook.
Crab Louis Dressing(loosely adapted from Bernard Schimmel's original)
1 c Mayo (we use light)
1/4 c chili sauce
1/4 c ketchup
2 t Worcestershire Sauce
1/2 c sour cream
juice and zest 1/2 lemon
a few dashes of hot sauce (I used 1 tbls)
salt and pepper
Mix all and set aside to prep the salad.
I had boiled eggs and shrimps (21-32 per pound) and iced them down. Perfectly ripe avocados (I am not sure how my lovely bride manages to have a perfect avocado in the fridge, it seems, at all times) and your favorite croutons with fresh Romaine and Iceberg mix. I think the greens really need to be really crisp and fresh.
On the bed of fresh greens, distribute the shrimps, sliced eggs then sliced avocado fanned out.
I add the dressing and top with croutons and whatever you like then that final sprinkle of salt and cracked pepper.
Brenda likes tomatoes and extra stuff on her salads. I am a purist and like only the basics. Hers looks better though....