Wild and Tangy Shrimp Salad

This is a refreshing, vibrant salad that looks amazing on a plate, tastes great and takes less than 15 minutes to prepare. I've served it as an appetizer and as a main course.

Salad:
- 1 lb bag Trader Joe's Jumbo cooked shrimp, defrosted*
- 1 7-ounce bag Trader Joe's Wild Arugula Wild Rocket salad mix
- 8 medium kumquats (Trader Joe's carton), rinsed and quartered
- 10 -15 small (cherry-sized)heirloom tomatoes (Trader Joe's carton), rinsed and halved
- 1 english cucumber sliced
- 1 ripe, but firm, avocado, halved and sliced evenly
- Ground pepper to taste (I prefer the TJ's rainbow peppercorn grinder)

Dressing:
4 tbsp TJ's Orange Muscat Champagne Vinegar
1 tsp dijon or french mustard
1.5 tbsp TJ's extra virgin olive oil

Directions: Reserve a few pieces of shrimp and avocado for garnish. Mix all salad ingredients together in a large bowl and set aside. Whisk vinegar and mustard with a fork (or shake together in a cruet), then add olive oil. Shake/mix vigorously to combine. Dress the salad just prior to serving. Makes 4 generous entrees or 6-8 appetizer servings. Go wild!

*If you have more time, grill the shrimp for added flavor and a crisp texture*


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