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Shrimp & Avocado Salad
with Edamame, Cilantro, Chipotle & Lime


1 pound Rouses Wild-Caught Louisiana Shrimp grilled or pan broiled
2 avocados, diced in pieces about 1/2 inch squares
1 cup shelled edamame
1/4 cup sliced green onions
1/2 cup finely chopped cilantro
2 tablespoons fresh squeezed lime juice
1/4 cup olive oil
Kosher or sea salt to taste
1 creole tomato diced


Combine all ingredients in mixing bowl and refrigerate for 1 hour.

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