Shrimp and Avocado Salad with Creole Sauce

Ingredients

• 0.5  avocado peeled thinly sliced
• 8 cups torn boston lettuce ( 4 small heads)
• 1 teaspoon bottled garlic minced
• 2 tablespoons dijon mustard 
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.3 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise low-fat
• 0.1 teaspoon paprika 
• 0.3 cup onion red sliced
• 1.5 pounds shrimp deveined cooked peeled

Equipment

• bowl

Directions

1. Combine first 8 ingredients in a large bowl.
2. Add lettuce and shrimp to bowl; toss well to coat.
3. Place about 2 cups salad on each of 4 plates; arrange one-fourth of avocado slices around each serving.