Shrimp & Avocado Salad

• 1 ounce, weight Packet Of Italian Dressing Mix
• Additional Required Ingredients Specified On The Dressing Mix (typically Oil And Water)
• 90 whole Petite De-veined Shrimp
• 3 Tablespoons Butter
• 1 cup Sliced Green Onions
• 8 ounces, weight Canned Water Chestnuts, Drained, Quartered
• 4 whole Avocados, Peeled, Pitted And Finely Diced
• 6 cups Thinly Shredded Romaine Hearts Or 1 Cup Per Person

1. Make the Italian dressing per package instructions.
2. Rinse shrimp in cool water until it thaws. Then put it into a skillet over medium heat with the butter and saute until nicely pink (just a couple of minutes). Set aside to cool.
3. In a large bowl toss shrimp, green onions, water chestnuts and avocados in dressing and refrigerate for 4 hours.
4. Serve the salad over 1 cup of lettuce shreds.

italian dressing, water, shrimp, butter, green onions, water, avocados, person

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