Shrimp and Avocado Salad

• 1 cup uncooked medium shrimp, peeled with tails left on, deveined
• 4 Boston lettuce leaves
• 1 avocado, chopped
• 1/2 cup halved grape tomatoes
• 1/2 cup thinly sliced radishes
• 1/4 cup sliced red onions
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup Renee's Mediterranean Greek Vinaigrette, divided

1. Cook shrimp in boiling water in saucepan 2 to 4 min.
2. or until shrimp turn pink; drain.
3. Cool.
4. Cover small platter with lettuce; top with all remaining ingredients except vinaigrette.
5. Toss shrimp with 1 Tbsp.
6. vinaigrette.
7. Drizzle salad with remaining vinaigrette; top with shrimp.

shrimp, boston lettuce leaves, avocado, halved grape tomatoes, radishes, red onions, oregano, vinaigrette

Taken from www.kraftrecipes.com/recipes/shrimp-avocado-salad-190164.aspx (may not work)