BAY SHRIMP AND AVOCADO SALAD

Bay Shrimp and Avocado Salad image

Provided by Sandra Lee

Time 5m

Yield serves 2

Number Of Ingredients 7

Ingredients

8 ounces fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted

Steps:

Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

Nutrition Facts : Calories 322 calorie, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 143 milligrams, Sodium 1142 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 20 grams, Sugar 7 grams