Shrimp and Avocado Salad

What better way to cool down in the heat of summer
than with a delicious cold salad? Freshly cooked shrimp
and creamy avocado are a perfect match,
especially with a crisp vinaigrette.

Ingredients:
1/4 cup red wine vinegar
1/4 cup olive oil
1 green onion, thinly sliced
1/2 lb small or extra small shrimp, cooked, peeled, and de-veined
2 ripe avocados
Lettuce - preferably butter lettuce or red leaf lettuce
Optional - 2 Tbsp chopped roasted walnuts or pistachios
1 Tbsp chopped cilantro
Lemon slices for garnish

Directions:
Combine oil, vinegar, and green onions in a bowl.
Chop shrimp into 1/2 inch pieces and add to oil mixture.
Arrange leaves of lettuce on individual plates.
Cut avocados in half and remove pits.
Remove some of the avocado around the pit area
and mix in with the shrimp. With a spoon,
carefully scoop out avocado halves
from their skins in one piece.
Place avocado half on plate with lettuce.
Spoon shrimp mixture on to avocado.
Sprinkle with walnuts and cilantro.