Shrimp and Avocado Salad

I made this for lunch. I halved the recipe for two half avocados.It was delicious.Will definitely make this again.Only changes made were used iceberg lettuce, and roasted red peppers since I did not have pimentos.The Sambal Oelek Chili sauce I used made the sauce perfect.

Delicious, light and easy summer dinner. We grilled large shrimp instead of using frozen salad shrimp. I scooped out the avocado and chopped it, mixing it into to the sauce. This way I could control the amount of sauce. I also did a 50/50 split of mayonnaise and plain yogurt. We also added chopped kalamata olives. Will definitely make it again!

Neither hubs nor I enjoyed this. Unlike the description of the salad, there IS no "combination" of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition, there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp, even after more than doubling the shrimp to compensate. While this was a pretty salad, it unfortunately wasn't to our liking. There is just too much wrong with this recipe, other than using a different dressing entirely, to offer any helpful suggestions to improve it.