Shrimp Remoulade Salad

Ingredients

• 1/2 cup Blue Plate® Mayonnaise
• 2 tablespoons green onion, finely chopped
• 1 tablespoons cornichons, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon chopped soft herbs such as chives, chervil or tarragon + more for garnish
• 2 teaspoons capers
• 1 teaspoon Creole or coarse grain mustard
• 1 teaspoon Worcestershire sauce
• 1 hard boiled egg, finely chopped
• Salt, to taste
• Cayenne pepper, to taste
• 1 1/2 pounds boiled, peeled shrimp, about 3 pounds gross weight with heads and shells on
• 1 head Bibb lettuce
• 1 medium avocado, pitted and halved lengthwise, thinly sliced
• Cherry tomatoes, halved