Tangy shrimp and rice salad served on leaf of red leaf lettuce and garnished with a 'fan' of avocado slices.

Louisiana Rice Salad with Shrimp & Avocado

1 1/2 cup shrimp, cooked, shelled and deveined
1 lime, for juice and zest
1 small clove garlic, crushed

1 tablespoon light soy sauce
6 cups cooked rice
1 (8-ounce) bottle light French salad dressing
8 red lettuce leaves
1 avocado, peeled and thinly sliced

1. In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce. Marinate for 30 minutes.
2. Place rice in a large bowl. Add shrimp mixture and toss to combine. Add French salad dressing and toss until well coated.
3. To serve, line each salad plate with a lettuce leaf. Spoon rice salad in the middle. Fan avocado slices to the side of salad as garnish.

Makes 8 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.