Shrimp and Avocado Salad

This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce works greats a main course. Unlike the French sauce of the same name, Louisiana remoulade is a spicy vinaigrette flavoured with pungent Creole mustard.

6 cups mixed baby lettuce leaves (lollo rossa, red oak, red leaf, mizuna, arugula)
1 recipe Creole Remoulade Sauce, chilled
coarse sea salt
black pepper, freshly cracked
16 small grape or cherry tomatoes, halved
1 Tbsp. extra-virgin olive oil
2 Hass avocadoes, peeled and pitted
1 recipe Boiled Shrimp, chilled

Garnish:
¼ cup scallions, thinly sliced

Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.

Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

Makes 4 servings.