Pace Pico De Gallo Shrimp & Avocado Salad

Here's a light and flavorful salad that makes a perfect dinner on the
day before Thanksgiving!

Pace Pico De Gallo Shrimp & Avocado Salad
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 10 min.

2 tbsp. canola oil
1 lb. extra large shrimp, peeled and deveined
1 jar (16 ounces) Pace(R) Pico De Gallo
8 cups mixed salad greens
1 medium ripe avocado, peeled, seeded and sliced (about 1/2 cup)
Ranch salad dressing

Directions:
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add
the shrimp and heat until they're cooked through, stirring often. Pour
off any oil. Add 1 cup pico de gallo and toss to coat.
Divide the salad greens among 4 bowls. Spoon the shrimp mixture over the
greens and top with the avocado slices. Serve with the dressing and the
remaining pico de gallo.

Kitchen Clip:
Serve with Pepperidge Farm(R) Hot & Crusty Rolls and "Arnold Palmers" as
a drink. An "Arnold Palmer" mixes 1 part unsweetened iced tea with 1
part lemonade.
Received on Wed Nov 26 14:53:09 2008