Shrimp Louis

    2 1/2 cups cleaned bay shrimp
    1 head iceberg lettuce, shredded
    4 hard-cooked eggs
    2 large tomatoes, cut in wedges
    1/4 cup black olives
    1 large lemon, cut in 8 wedges
    1/4 cup chopped chives

Sauce:
    1 cup mayonnaise
    1/4 cup cream
    1/4 cup ketchup or sweet chili sauce
    1 teaspoon Worcestershire sauce
    2 tablespoons lemon juice
    1/4 cup minced onion
    2 tablespoons minced green pepper
    salt and pepper to taste

For sauce, combine all ingredients and season to taste.
Portion the lettuce onto four chilled luncheon plates. Mix the
shrimp meat with enough Louis dressing to moisten well and mound in
the center of lettuce. Garnish with quartered eggs, tomato wedges,
olives and lemon wedges, and sprinkle chopped chives over top. Serve
extra sauce on the side with rustic French or Italian bread and sweet
butter.