Bay Shrimp And Avocado SaladAdd to Cookbook original
- 1 (pound) cooked baby shrimp
- 1 (cup) shredded carrots, rinsed and drained
- 1 (cup) frozen peas, thawed
- 1 (cup) frozen corn, thawed
- 1 (whole) lemon, juiced
- (to taste) salt and pepper
- 1 firm ripe avocado, halved, pitted
- Toss shrimp, carrots, peas, corn and lemon juice in medium bowl to coat. Season shrimp salad to taste with salt and pepper.
- Place 1 avocado half on each plate. Divide shrimp salad on top of avocado halves.