Bay Shrimp and Avocado Salad

• 8 ounces cooked fresh bay shrimp
• 1 cup shredded carrots, rinsed and drained
• 1/2 cup frozen petite peas, thawed
• 1/2 cup frozen cut corn kernels, thawed
• 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
• Salt and pepper
• 1 ripe avocado, halved and pitted

1. Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat.
2. Season shrimp salad, to taste, with salt and pepper.
3. Place 1 avocado half on each of 2 plates.
4. Divide shrimp salad on top of avocado halves.
5. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

bay shrimp, carrots, frozen petite peas, corn kernels, favorite vinaigrette, salt, avocado

Taken from www.foodnetwork.com/recipes/sandra-lee/bay-shrimp-and-avocado-salad-recipe.html (may not work)