Fresh as Springtime Shrimp Salad
Recipe by: Sheila Lukins
Serves 6

DRESSING:
1/3 cup fresh lime juice
1 Tbsp. Dijon mustard
salt to taste
freshly ground black pepper to taste
1/2 cup olive oil
1/2 cup vegetable oil
1 Tbsp. minced shallots
finely grated zest of 1 lime
3 Tbsp. snipped fresh chives

SALAD:
2 ripe avocados, preferably Haas, pitted, peeled, and sliced in fairly large pieces
2 Tbsp. fresh lime juice
1 lb. large shrimp, peeled, deveined, and cooked
1 red bell pepper, stemmed, seeded and cut into 1/8-inch dice
1 cup diced (1/8-inch), seeded plum tomatoes
4 scallions with 3 inches green left on, thinly sliced on diagonal
3 Tbsp. coarsely chopped mint leaves

Prepare the dressing:
In a small bowl, whisk together the lime juice, mustard, and salt and pepper. Slowly drizzle in the oils, whisking constantly until thickened. Stir in shallots and lime zest. Add chives 15 minutes before time to use.

Place avocado in large bowl with the 2 tablespoons lime juice.

Add cooked shrimp, bell pepper, tomatoes, and scallions. Fold together. Toss gently with 1/2 cup dressing. Toss with mint just before serving. Serve with extra dressing, if desired.