Shrimp & Avocado Salad

• 1 pound peeled and deveined shrimp
• 2 tablespoons vegetable oil or olive oil
• 2 garlic cloves, minced or pressed
• Juice and zest of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 2 avocados
• 2 tomatoes
• 6 cups baby greens or torn lettuce

1. If youre using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
2. Warm the oil in a skillet, add the garlic and shrimp, and saute until the shrimp turn pink, 2 to 4 minutes.
3. Set aside.
4. Whisk together the dressing ingredients.
5. Toss the cooked shrimp with 1/4 cup of the dressing.
6. Peel and pit the avocados and cut into wedges.
7. Cut the tomatoes into wedges.
8. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
9. Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.

shrimp, vegetable oil, garlic, lemon, mustard, tarragon, salt, black pepper, olive oil, avocados, tomatoes, baby greens

Taken from www.epicurious.com/recipes/food/views/shrimp-avocado-salad-377152 (may not work)