Grilled shrimp on a bed of Bibb lettuce with hard boiled eggs, grape tomatoes, black olives, bacon and avocados with a creamy avocado dressing.
MAKES 2 large dinner salads
AVOCADO SALAD DRESSING
1 mashed avocado
1/2 cup sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic salt
MEAT and SEASONINGS
1/2 lb shrimp, peeled and deveined
Seasonings of your choice
1 Dole Butter Bliss salad mix
2 slices of cooked bacon, crumbled
2 -3 hard boiled eggs, sliced
1 small can sliced black olives, drained
1 small container grape tomatoes
1 avocado peeled and pitted
Make the Salad Dressing
Combine all the ingredients in a blender or food processor. Puree the mixture until smooth.
Cook the Shrimp
Place the shrimp in plastic food storage bag.
Add your favorite spice blend and the shrimp. Shake to coat the shrimp. Thread the shrimp onto wooded skewers.
Heat a George Foreman Grill.
Cook the shrimp until they turn pink. (What them carefully because they cook quickly.)
Build the Salad
Divide the lettuce onto two large plates. Add the tomatoes, black olives, eggs and tomatoes over the salad.
Place the shrimp skewers on top of the salad. Sprinkle on the crumbled bacon.
Serve the salad dressing on the side.