- Prep time
- 20-25 minutes
- Cook time
- 2-4 servings
Enjoy a classic combo with a tasty twist by filling a fresh avocado with this sweet and tangy bay shrimp salad.
- 8 ounces bay shrimp
- ¼ cup mayonnaise
- 3 teaspoons extra virgin olive oil
- 1 teaspoon Champagne vinegar
- 2 teaspoons kosher salt
- 1 avocado
- 1 handful baby arugula
- 1 green onion, bias cut
- 1 Roma tomato, small diced
In a medium bowl, combine shrimp and mayonnaise then set aside in the fridge to chill.
Whisk together olive oil, vinegar and salt, then toss with baby arugula.
Peel, seed and halve the avocado.
Place dressed arugula onto plate and top with avocado halves. Fill avocados with bay shrimp salad and top with green onions and diced tomatoes.