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 1/2 lemon or 1/2 orange
1 avocado , sliced or diced
1 shallot , minced
4 ounces sliced almonds , toasted
Kosher salt and freshly ground black pepper
How to prepare Shrimp salad with avocado:
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 egg and corn .
Then it’s ready to serve