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2 pounds boiled or steamed shrimp, peeled and deveined
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2 avocados, cut into large pieces
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2 tablespoons diced red onion
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For the Dressing
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¼ cup extra virgin olive oil
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¼ cup red wine vinegar
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½ teaspoon garlic powder
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1 teaspoon parsley, chopped
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1 teaspoon Dijon mustard
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salt and pepper, to taste
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