Bay Shrimp and Avocado Salad

Ingredients

• 1/4 cup of white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 green onion, thinly sliced
• Pinch of salt
• 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped
• 3 ripe avocados
• Lettuce – preferably butter lettuce or red leaf lettuce
• 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios
• 1 tablespoon chopped cilantro
• Lemon slices for garnish

Directions

1. In a medium bowl, whisk the oil, vinegar, chopped green onion, and salt until combined. Add the shrimp and gently turn it through the dressing. Set lettuce leaves on individual plates. Halve two of the avocados and take out the pits. Using a spoon, ease each avocado half out of its skin, keeping it intact, then place one half on each lettuce-lined plate.
2. Remove the skin from the remaining avocado, chop it, and fold it into the shrimp. Spoon the shrimp mixture over the avocado halves. Finish with nuts and/or cilantro, if you’re using them.
3. Add lemon slices as a garnish before serving.