Bay Shrimp and Avocado Salad

Ingredients
8 oz bay shrimp
1 cup shredded carrots (rinsed and drained)
½ cup frozen petite peas (thawed)
½ cup frozen cut corn kernels (thawed)
4 tbsp your favorite vinaigrette (divided)
Salt and pepper, to taste
1 ripe avocado, halved and pitted

Directions
1. Make the Shrimp Salad
In a medium bowl, toss the bay shrimp with shredded carrots, peas, corn, and 3 tablespoons of the vinaigrette until well coated.
Season to taste with salt and pepper.

2. Assemble the Dish
Place each avocado half on a serving plate.
Spoon the shrimp salad generously over the avocado halves.

3. Finish & Serve
Drizzle the remaining 1 tablespoon of vinaigrette over the avocados and serve immediately.


Recipe by Sandra Lee