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Shrimp, avocado make tasty salad for summer

Keep your kitchen cool on a hot summer day with this easy, tasty salad.

Shrimp and Avocado Salad

8 ounces cooked fresh bay shrimp

1 cup shredded carrots, rinsed and drained

1/2 cup frozen petite peas, thawed

1/2 cup frozen cut corn kernels, thawed

4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)

Salt and pepper

1 ripe avocado, halved and pitted

Toss shrimp, carrots, peas, corn and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad to taste with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve. Makes 2 servings.

Nutrition per serving: 322 calories, 16 grams fat, 20 grams protein, 28 grams carbohydrates, 143 milligrams cholesterol and 1,142 milligrams sodium.