Description
A recipe for Sautéed Shrimp and Avocado Dinner Salad

Ingredients

• 1/4 cup canola oil, divided
  
• 16 shelled and deveined large shrimp, about 8 ounces
  
• 8 ounces fresh or frozen (thawed) sugar snap peas, about 3 cups
  
• 2 tablespoons rice vinegar
  
• 1 tablespoon soy sauce
  
• 2 green onions, thinly sliced, about 1/4 cup
  
• 1 can (8 ounces) mandarin oranges, drained
  
• 2 fully-ripened Mexican Hass avocados, halved, pitted, peeled and sliced
  
• 4 cups baby spinach leaves

Preparation
In large skillet over medium heat, heat 2 tablespoons canola oil. Add shrimp; cook, stirring occasionally, until opaque, about 8 minutes. Add sugar snap peas; cook and stir just until heated through, about 1 minute. In large bowl, combine remaining 2 tablespoons canola oil, vinegar, soy sauce and green onions. Gently stir in shrimp and sugar snap peas, along with any drippings remaining in skillet, and oranges. Add avocados; gently toss. Serve over spinach.

Nutrition
no information available

Serves
Yield: 4 portions

Variations
no information available