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1 clove garlic
3/4 teaspoon salt
3/4 cup mayonnaise
2 tablespoons lemon juice or vinegar
1/2 teaspoon Worcestershire sauce
1 1/2 quarts torn crisp greens (romaine, bibb, leaf, or head lettuce, raw spinach)
4 tomatoes, peeled and cut in wedges
8 radishes, sliced
1 pound shrimp, cooked, cleaned, and chilled
1 cup small blue-cheese crackers

Mash garlic and salt together with a fork on a piece of waxed paper or in a wooden bowl until garlic disintegrates and mixes with salt. Add to mayonnaise with lemon juice and Worcestershire sauce. Chill until ready to use.

At serving time, place crisp greens in a salad bowl. Arrange tomatoes, radishes, shrimp, and crackers over greens. Add chilled dressing and toss lightly until greens are well coated. Serve at once. Yield: 8 to 10 servings.