1.5 – 2 pounds of cooked and chilled shrimp
2 avocados peeled, pitted and diced
2 T diced red onion
1/4 cup extra virgin olive oil
1/4 red wine vinegar
1/2 tsp garlic powder
1 tsp chopped parsley
1 tsp dijon mustard
salt & pepper
~In a large bowl, add shrimp, avocado and onion.
~In a smaller bowl, whisk together dressing ingredients until well combined.
~Add dressing to the shrimp/avocado salad and stir to evenly distribute.
~Serve alone or on top of greens!