Bay Shrimp and Avocado Salad (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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Ingredients:
8 ounces cooked fresh bay shrimp |
1 cup shredded carrots, rinsed and drained |
1/2 cup frozen petite peas, thawed |
1/2 cup frozen cut corn kernels, thawed |
4 tablespoons favorite vinaigrette (recommended: champagne vinaigrette) |
salt and pepper |
1 ripe avocado, halved and pitted |
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. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.
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