Shrimp and Avocado Salad

Shrimp and Avocado Salad Cilantro Dressing/Marinade: 3 Tb fresh lime juice 2 Tb extra virgin olive oil 1/2 cup fresh cilantro, chopped 1/8 tsp. fresh cracked pepper, to taste pinch salt Combine all ingredients in a bowl and mix. Salad: 1 pound of cooked shrimp, deveined and tail removed 2 ripe avocados 4 cups lettuce or baby greens Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour or longer. Wash and dry lettuce. Divide among plates. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.