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