Recipe: Shrimp Salad with Avocado, Celery and Red Onion

SHRIMP SALAD WITH AVOCADO, CELERY AND RED ONION

1/4 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
24 large, cooked peeled shrimp (about 1 pound)
1 ripe avocado, pitted, peeled and diced
1 celery rib, thinly sliced
1 scallion, white and green parts, sliced
12 grape tomatoes, halved
1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon diced red onion

In a small bowl, whisk together all the olive oil and lemon juice and season with salt and pepper. Set aside until needed. Whisk just before using.

In a large bowl, combine the shrimp, avocado, celery, scallion, tomatoes, parsley and red onions. Sprinkle with enough vinaigrette to coat lightly. Toss the shrimp salad gently and season to taste with salt and pepper.

Makes 4 servings
Source: The Family Kitchen by Debra Ponzek