Shrimp Topped Avocado Chopped Salad

• 1/4 cups Lime Juice
• 1 teaspoon Lime Zest
• 2 teaspoons Spicy Brown Mustard
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Cayenne Pepper Sauce
• 1/2 teaspoons Soy Sauce
• 2 whole Large Ripe Hass Avocados, Pitted And Peeled
• 1 whole Medium Ripe Tomato
• 2 whole Green Onions
• 12 whole Uncooked Large Shrimp, Peeled And Deveined
• 2 Tablespoons Vegetable Oil
• 2 teaspoons Smoked Paprika

1. Whisk together lime juice, lime zest, mustard, oil, cayenne pepper sauce, and soy sauce. Set aside and allow the flavors to blend.
2. Chop avocados and tomato into small pieces. Thinly slice green onions.
3. Strain vinaigrette through a sieve into a bowl in order to remove the lime zest.
4. Toss all of the vegetables and vinaigrette together.
5. Divide mixture into four parts and then spoon onto salad plates.
6. Brush shrimp with oil and paprika. Grill the shrimp for about 2 minutes on each side over a medium hot grill, until shrimp turn opaque.
7. Top each plate of avocado mixture with three grilled shrimp.
8. Serve immediately.

ubc, lime zest, brown mustard, olive oil, cayenne pepper sauce, soy sauce, avocados, tomato, green onions, shrimp, vegetable oil, paprika

Taken from tastykitchen.com/recipes/salads/shrimp-topped-avocado-chopped-salad/ (may not work)