Shrimp & Avocado Salad (Low Carbs)

• FOR THE SALAD
• extra virgin olive oil, to cover bottom of skillet
• 1 lb shrimp (cooked, tails off, you can even use up to 2lbs.)
• 1 1 head butter lettuce or 1 head boston lettuce
• 2 avocados (ripe)
• 3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning
• 2 teaspoons bacon bits
• 2 teaspoons lemon juice
• 2 eggs (hard-boiled and sliced)
• 12 grape tomatoes
• FOR AVOCADO DRESSING (use 1 cup)
• 1 avocado (ripe)
• 1 tablespoon lemon juice
• 1/8 cup mayonnaise
• 1 garlic clove (minced)
• 1/8 teaspoon Splenda sugar substitute
• 1/4 teaspoon salt

1. TO MAKE THE DRESSING:
2. Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
3. TO MAKE THE SALAD:
4. Cover bottom of skillet with extra-virgin olive oil.
5. Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and saute on both sides for 2-3 minutes total.
6. Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.

salad, extra virgin olive oil, shrimp, butter, avocados, salt, bacon bits, lemon juice, eggs, grape tomatoes, avocado, lemon juice, mayonnaise, garlic, splenda sugar substitute, salt

Taken from www.food.com/recipe/shrimp-avocado-salad-low-carbs-234316 (may not work)