Bay Shrimp and Avocado Salad

Ingredients

• 1  avocado pitted ripe halved
• 1 cup carrots shredded rinsed drained
• 0.5 cup cut corn kernels frozen thawed
• 0.5 cup peas frozen thawed
• 2 servings salt and pepper 
• 8 ounces bay shrimp fresh
• 4 tablespoons favorite vinaigrette recommended: Champagne vinaigrette

Equipment

• bowl

Directions

1. Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper.
2. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves.
3. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.