You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.



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.