Shrimp & Avocado Salad

1. 1

   Make the Italian dressing per package instructions.

2. 2

   Rinse shrimp in cool water until it thaws. Then put it into a skillet over medium heat with the butter and saute until nicely pink (just a couple of minutes). Set aside to cool.

3. 3

   In a large bowl toss shrimp, green onions, water chestnuts and avocados in dressing and refrigerate for 4 hours.

4. 4

   Serve the salad over 1 cup of lettuce shreds.

* Per serving · 4 servings · Values may vary.

No additional tips available.