Name: Bay Shrimp and Avocado Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/4 cup of white wine vinegar -; 1/4 cup extra virgin olive oil -; 1 green onion, thinly sliced -; Pinch of salt -; 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped -; 3 ripe avocados -; Lettuce - preferably butter lettuce or red leaf lettuce -; Optional -; 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios -; 1 tablespoon chopped cilantro -; Lemon slices for garnish -

Ingredients for - Bay Shrimp and Avocado Salad

1. 1/4 cup of white wine vinegar

2. 1/4 cup extra virgin olive oil

3. 1 green onion, thinly sliced

4. Pinch of salt

5. 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped

6. 3 ripe avocados

7. Lettuce - preferably butter lettuce or red leaf lettuce

8. Optional

9. 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios

10. 1 tablespoon chopped cilantro

11. Lemon slices for garnish

How to cook deliciously - Bay Shrimp and Avocado Salad

1 . Stage

Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.

2 . Stage

Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. (See How to Peel and Cut an Avocado .) With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce. Peel and chop the remaining avocado and mix it with the shrimp.

3 . Stage

Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using. Serve with lemon slices for garnish.