Shrimp and Avocado Salad

I made this recently for a brunch, and it was a hit. Basic recipe, but with a little twist.

1 1/2 pounds of medium-sized cooked shrimp.
(Uncooked shrimp has a nicer texture, but used cooked if you want to cut a corner)

2 ripe Haas Avocados, cubed

1/4 red onion, minced

handful of parsely, chopped.

3 rome tomatoes, choped (juice and seeds removed)

Lime-honey vinagrette
1 tablespoon of olive oil
1/2 teaspoon fresh minced garlic
1/4 teaspoon fresh minced ginger
2 teaspoons of honey
Juice of one lime plus zest
salt and pepper to taste

Step 1
Make the vinagrette. In a medium sized bowl, pour the olive oil followed by the garlic, and ginger. Next, add the honey and lime juice, then whisk together until it emulsifies. Add the salt and pepper plus the zest. Set aside.

Step 2
In another medium bowl, add the shrimp, onion and tomato. Pour the vinagrette over the shrimp.

Step 3
Add the avocado and toss lightly.Serve at room temp or slightly chilled.