Shrimp & Avocado Salad (Low Carbs) - cooking recipe

Ingredients

FOR THE SALAD
extra virgin olive oil, to cover bottom of skillet
1 lb shrimp (cooked, tails off, you can even use up to 2lbs.)
1 1 head butter lettuce or 1 head boston lettuce
2 avocados (ripe)
3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning
2 teaspoons bacon bits
2 teaspoons lemon juice
2 eggs (hard-boiled and sliced)
12 grape tomatoes
FOR AVOCADO DRESSING (use 1 cup)
1 avocado (ripe)
1 tablespoon lemon juice
1/8 cup mayonnaise
1 garlic clove (minced)
1/8 teaspoon Splenda sugar substitute
1/4 teaspoon salt

Preparation

TO MAKE THE DRESSING:
Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
TO MAKE THE SALAD:
Cover bottom of skillet with extra-virgin olive oil.
Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and saute on both sides for 2-3 minutes total.
Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.