Cooking Directions

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

Ingredients

• 2 tablespoons canola oil
• 1 pound uncooked shrimp(26-30 count per pound), peeled and deveined
• 1 jar (16 ounces) Pace® Chunky Salsa
• 8 cups mixed salad greens
• 0.5 cup sliced avocado
• 0.25 cup ranch dressing