1 package frozen, cooked large shrimp, thawed and tails off

1 head lettuce

1 ripe avocado, sliced

3 scallions, chopped

4 slices applewood-smoked bacon, cooked and crumbled

12 oz. BRIANNAS Champagne Caper Vinaigrette

Pour BRIANNAS Champagne Caper Vinaigrette over shrimp in a bowl. Let it marinate in refrigerator for an hour before serving. Arrange lettuce leaves and avocado on plates. Spoon shrimp, with BRIANNAS Champagne Caper Vinaigrette, over lettuce and then sprinkle scallions and bacon over all. If desired, add more vinaigrette. Celebrate your salad!

Makes 6 servings

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