Garlic Shrimp and Avocado Salad

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1 cup cooked shrimp (26-29 count)

� cup sprig herb garlic vinaigrette (ready made from the supermarket)

1 head Bibb lettuce

� cup grape tomatoes, sliced in �

1 avocado, peeled, pitted and sliced

� cup sliced red onion

� cup feta cheese, crumbled

3 radishes, thinly sliced

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Toss shrimp with half of the vinaigrette. Arrange lettuce on two plates. Top tomatoes, avocado and red onions. Drizzle with remaining dressing.

Place shrimp on top and add crumbled feta and radish slices.

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