Dressing : Combine the Mayonnaise, Milk and Mustard – keep aside until needed
SALAD:
Cook the Bacon Bits (in it’s own fat) in a skillet until crispy – add the Shrimp and Garlic, continue to cook ( about 3 minutes ) until the Shrimp is done – remove from heat
Stir in the Spring Onions and Dill (cool slightly or use warm)
Add half the Dressing to the Shrimp mixture and stir-through – add the remaining Dressing to the cooked Potatoes – season the Potatoes with Black Pepper and stir gently
Arrange the Lettuce on a large servings platter (or individual plates) – place the Potatoes on the side, followed by the Shrimp/Bacon mixture and end off with the Avocado slices