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Pico De Gallo Shrimp & Avocado Salad
Saucy summer salads

Makes four servings Prep time: 10 minutes Cooking time: 10 minutes 2 tablespoons canola oil 1 pound extra large shrimp, peeled and deveined 1 jar (16 ounces) Pace Pico De Gallo Salsa 8 cups mixed salad greens 1 medium ripe avocado, peeled, seeded and sliced (about 1/2 cup) Ranch salad dressing

Heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp and cook until they’re cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat. Divide salad greens among 4 bowls. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa.