Shrimp and Avocado Salad

• 1/4 cup mayonnaise
• 2 stalks celery, thinly sliced, plus 3 tablespoons
• chopped celery leaves
• 3 tablespoons finely chopped fresh cilantro
• Kosher salt and freshly ground pepper
• 1 1/2 limes
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 2 hass avocados, diced
• 1 5 -ounce package baby kale salad mix (about 8 cups)
• 1 small bunch radishes, thinly sliced
• Preheat a grill or grill pan to medium high.

1. Make the dressing.
2. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
3. Grate in the zest of 1 lime and squeeze in the juice.
4. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl.
5. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side.
6. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
7. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat.
8. Top with the remaining 1 tablespoon chopped cilantro.
9. Photograph by Justin Walker

mayonnaise, stalks celery, celery, fresh cilantro, kosher salt, limes, shrimp, vegetable oil, hass avocados, baby kale salad mix, radishes, grill

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-avocado-salad.html (may not work)