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.