Ingredients
2 tbsp canola oil
1 lb shrimp, peeled and deveined
16 oz Pace® Pico De Gallo
3 cups mixed salad greens
1 avocado, (about ½ cup) medium ripe, peeled, seeded and sliced
ranch salad dressing
Preparation
Heat the oil in a 12-inch nonstick skillet over medium-high heat.
Add the shrimp and heat until they are cooked through, stirring often. Season with salt and ground black pepper.
Add the pico de gallo and mix until combined.
On a salad plate, place the mixed green salad then top ith the shrimp.
Add the avocado slices and the pico de Gallo. Serve together with the dressing and serve!
