California Avocado-Shrimp Vinaigrette

Description

Ingredients

• 3 Pounds Medium Shrimp, cooked, peeled and deveined
• 1 ½ Pounds tomatoes, coarsely chopped
• 1 Green bell pepper, seeded and diced
• 3 Cups celery, thinly sliced
• 1 Medium Onion, thinly sliced
• 1/8 Cups Salsa
• ¼ Cup vegetable oil
• 3 Tbsp lime juice
• 1 Tbsp salt
• 3 California avocados, seeded, peeled and cubed
• lettuce leaves as needed
• Minced parsley (optional) as needed

Procedures

In a large bowl, combine Shrimp, tomatoes, green bell pepper, celery and Onion. Set aside.

In a small bowl, mix together salsa, vegetable oil, lime juice and salt.

Pour over Shrimp mixture and toss gently. Cover and refrigerate at least 4 hours.

Before serving, add avocado to Shrimp mixture.

Arrange lettuce leaves on individual salad plates.

Spoon avocado Shrimp mixture onto lettuce.

Garnish with parsley.