Ingredients for the remoulade dressing:
3/4 cup mayonnaise
2 tablespoons Creole or grainy mustard
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon red pepper sauce, such as Tabasco
2 cloves garlic, finely minced
2 green onions, green part only, finely chopped
1 tablespoon chopped Italian parsley
Salt

Ingredients for the salad:
1 pound small shrimp (51-60 count), peeled and deveined
1 tablespoon kosher salt
1 head ice berg lettuce, cored and chopped
2 celery ribs, finely diced
2 avocados, peeled, pitted, and diced
Lemon wedges, for serving