Citrus Shrimp and Avocado Salad

Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don't have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.

Ingredients

• 1 pound mediumPan-Seared Citrus Shrimp 31/40
• 8 cups greens such as arugula spinach, or spring mix
• Fruity or lemon-flavored extra virgin olive oil
• Juice of 1/2 lemon or 1/2 orange
• 1 avocado sliced or diced
• 1 shallot minced
• 4 ounces toasted sliced almonds
• Kosher salt and freshly ground black pepper

Instructions

1. Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
2. Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

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