Crispy-Shrimp Salad with Avocado Dressing
Tossed green salads and spring evenings go hand-in-hand. Ideal for a supper on the porch, this main-dish salad is also delightful served at a brunch or light lunch. The avocado dressing can be made up to two hours in advance. Keep it from turning brown by pressing plastic wrap over its surface and storing it in the refrigerator until you are ready to dress the salad. This homemade salad dressing is delicious and lends itself to a number of different applications. You can use it as a dip for fresh vegetables, a sandwich spread with grilled or fried seafood, or even a taco topping. Drizzle the dressing over the greens right before serving or they will begin to wilt. We love serving shrimp for supper, and we like the look of large shrimp in this recipe. They are less piece-y and a little more impressive on a salad. Don’t overcook the shrimp or they will be rubbery and dry but do cook them just until the outside is crispy.