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Shrimp and Avocado in Mustard Vinaigrette

Contributed by Amy Farges

SERVINGS: 2

•BASIC-EASY
•FAST

Plus: More Seafood Recipes and Tips

1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 pound medium shrimp, shelled and deveined
1 ripe Hass avocado, halved lengthwise, pitted and peeled
2 tablespoons diced plum tomato
2 tablespoons minced fresh chives

In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil. Season with salt and pepper.
In a small saucepan of boiling water, cook the shrimp until just opaque, about 1 minute. Drain.
Set the avocado halves on plates. Spoon the shrimp into the avocado halves and drizzle with the dressing. Garnish with the tomato and chives.

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