Seabug Salad

• 2 cups medium boiled shrimp, peeled & de-veined
• 1/2 cup light mayonnaise
• 1/4 cup softened cream cheese
• 1 TBS freshly squeezed lemon juice
• 1 tsp. minced garlic
• 1 TBS Creole seasoning
• 1/4 cup chopped red bell pepper
• 1/3 cup fresh bean sprouts
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• 4 cups fresh mixed greens
• 3 TBS red wine vinegar
• 4 TBS extra virgin olive oil
• Garnish:
• 1 California avocado, peeled and sliced into thin wedge
• 1 lemon, cut in wedges

1. Combine first ten ingredients (shrimp through black pepper) in a large bowl and stir well to combine. Toss the fresh mixed greens with the vinegar and oil. Pour the sea bug salad over the 4 cups of mixed greens on a large platter. Serve with a basket of the pita slices or mini croissants, if desired.
2. If desired, garnish with fanned out avocado slices and lemon wedges along the edge of the platter. Enjoy!

shrimp, light mayonnaise, ubc, freshly squeezed lemon juice, garlic, seasoning, red bell pepper, fresh bean sprouts, salt, black pepper, mixed greens, red wine vinegar, extra virgin olive oil, california avocado, lemon

Taken from www.epicurious.com/recipes/member/views/seabug-salad-1201331 (may not work)