Ingredients: 2 tablespoons canola oil 1 pound extra-large shrimp, peeled and deveined 1 jar (16 ounces) pico de gallo salsa, divided 8 cups mixed salad greens 1 medium ripe avocado, peeled, seeded, and sliced (about ½ cup) Ranch salad dressing

Directions: Heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp and cook until cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat. Divide salad greens among 4 bowls. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa. Makes 4 servings. (Recipe from Pace) *See more recipes in our vegetables & salads collection *See more recipes in our seafood collection