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