Tim's Louis Salad

• 12 cup mayonnaise
• 13 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 lemon, juice of
• 12 teaspoon fresh ground black pepper
• 14 teaspoon garlic powder
• 1 pinch cayenne pepper
• 2 medium beets
• 1 lb asparagus, ends trimmed
• 2 heads butter lettuce
• 2 cups cherry tomatoes, halved
• 3 green onions, white and pale green parts only, chopped
• 2 lbs cooked bay shrimp or 2 lbs crabmeat
• 2 avocados, pitted, peeled, and sliced
• 3 hard-boiled eggs, peeled and sliced
• 1 lemon, cut into 6 wedges, for garnish

1. Put 6 salad plates in the freezer to chill.
2. Dressing: Whisk together the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, mustard, vinegar, lemon juice, pepper, garlic powder, and cayenne.
3. Cover and refrigerate until ready to use.
4. Beets: Put the beets in a small saucepan with enough water to cover them.
5. Bring to a boil and cook until tender, about 30 minutes.
6. Drain in a colander and let cool.
7. Peel the beets with your fingers under cold running water.
8. Cut into 1/4-inch-thick slices and set aside.
9. Asparagus: Prepare an ice bath by filling a large bowl with water and ice.
10. Bring a large pot of lightly salted water to a boil.
11. Add the asparagus and cook until crisp-tender, about 2 minutes.
12. Using a slotted spoon, transfer the asparagus to the ice bath.
13. When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture.
14. Set aside until ready to use.
15. To Assemble the Salad: Tear the lettuce into bite-sized pieces.
16. In a large salad bowl, toss the lettuce with the tomatoes, green onions, and half of the dressing.
17. Divide the salad among the 6 chilled plates and arrange the beets, asparagus, shrimp, avocado, and eggs on top of each serving.
18. Drizzle some of the remaining dressing over each salad.
19. Garnish with the lemon wedges.

mayonnaise, ketchup, worcestershire sauce, tabasco sauce, mustard, balsamic vinegar, lemon, ground black pepper, garlic, cayenne pepper, beets, butter, cherry tomatoes, green onions, shrimp, avocados, eggs, lemon

Taken from www.food.com/recipe/tims-louis-salad-210691 (may not work)