Point Roberts Shrimp Louis Salad

1 pound hand or machine peeled – cooked BC WILD SHRIMP
Romaine Lettuce Leafs
1 cup Mayonnaise
¼ cup Ketchup or Chile Sauce
¼ cup French dressing
1 teaspoon Worcestershire type sauce
½ teaspoon Tabasco type sauce
1 teaspoon Horse Radish
11/2 teaspoon salt

Mix Mayo, French dressing, Worcestershire, Ketchup, Horseradish, Tabasco, and salt in a small bowl to be used as a dressing.
Arrange lettuce on individual plates.
Top with shrimp and drizzle with dressing
Serve immediately.