8 oz fresh bay shrimp
1 cup shredded carots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbs champagne vinaigrette
salt and pepepr
1 firm, ripe avocado, halved and pitted
1. Toss shrimp, carrots, peas, corn, and 3 tbs of the vinaigrette in a medium bowl to coat.
2. Season shrimp salad to taste with salt and pepper.
3. Place one avocade half onto each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle remaining 1 tbs vinaigrette over avocado halves and serve.