California Avocado-Shrimp Vinaigrette

Ingredients

 * 3 Pounds Medium shrimp, cooked, peeled and deveined
 * 1 ½ Pounds Tomatoes, coarsely chopped
 * 1 Green bell pepper, seeded and diced
 * 3 Cups Celery, thinly sliced
 * 1 Medium onion, thinly sliced
 * 1/8 Cups Salsa
 * ¼ Cup Vegetable oil
 * 3 Tbsp Lime juice
 * 1 Tbsp Salt
 * 3 California Avocados, seeded, peeled and cubed
 * Lettuce leaves as needed
 * Minced parsley (optional) as needed

Directions
In a large bowl, combine shrimp, tomatoes, green bell pepper, celery and onion. Set aside.

In a small bowl, mix together salsa, vegetable oil, lime juice and salt.

Pour over shrimp mixture and toss gently. Cover and refrigerate at least 4 hours.

Before serving, add avocado to shrimp mixture.

Arrange lettuce leaves on individual salad plates.

Spoon avocado shrimp mixture onto lettuce.

Garnish with parsley.