Recipe of the Week – Citrus Shrimp and Avocado Salad

• 1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)
• 8 cups greens , (such as arugula, spinach, or spring mix)
• Fruity or lemon-flavored extra virgin olive oil
• Juice of ½ lemon or ½ orange
• 1 avocado , sliced or diced
• 1 shallot , minced
• 4 ounces sliced almonds , toasted
• Kosher salt and freshly ground black pepper

Instructions

• Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
• Toss the shrimp with the salad greens in a large bowl.
• Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
• Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Enjoy!