Citrus Shrimp Avocado Salad

Cook the shrimp with citrus as desired, or gently reheat leftovers. Chilled shrimp may also be used.

Combine the cooked shrimp and mixed greens in a large bowl.

Drizzle the salad lightly with extra virgin olive oil and a generous squeeze of lemon or orange juice. Optionally, include any reserved citrus sauce from the shrimp for enhanced flavor. Toss salad briefly to coat.

Top the salad with sliced avocado, minced shallot, and toasted almonds. Season with kosher salt and freshly ground black pepper just before serving.