Scale

1 cup shrimp, cooked and chopped

2 medium-boiled eggs, diced

1/4 cup Shrimp Louie Salad Dressing (recipe below)

2 tablespoons chives, diced

1 avocado, halved and thinly sliced

2 large slices sourdough, grilled

Shrimp Louie Dressing:

1/2 cup mayo

1/4 cup cocktail sauce

2 teaspoons Dijon mustard

1 clove garlic, grated

Kosher salt and black pepper, to taste

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Assemble shrimp salad: Combine diced shrimp, eggs, salad dressing and chives. Set aside.
Grill sourdough (or your favorite crusty bread) in olive oil until golden brown and crisp on both sides. Remove and rub a cut garlic clove on each slice of sourdough (optional, but adds great flavor). Layer half of a large sliced avocado onto each piece of toast. Pile half the shrimp salad on each toast.
Garnish with lemon wedges and more diced chives. Slice and serve.

Sourdough is my preference for this tartine, but use your favorite sturdy bread.
Substitute diced scallions (greens only) for chives, if needed.