Shrimp and Avocado Salad

Shrimp and Avocado Salad (Cilantro Dressing/Marinade): 3 Tbsp fresh Lime Juice 2 Tbsp Extra Virgin Olive Oil 1/2 cup fresh cilantro, chopped 1/8 tsp fresh cracked Pepper, to taste pinch Salt, to taste Combine all ingredients in a bowl and mix. Ingredients (Salad): Cilantro dressing 1 lb 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 (2 or 3 is better). Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.