This is a really simple, healthy option for those who love seafood as much as we do! INGREDIENTS: IN THE SALAD: 1 lb. of shrimp, 1 avocado (diced), 1/4 cup red bell pepper (diced), 1/4 cup jicama (diced), 1/4 cup red onion, salt, pepper, Old Bay, olive oil IN THE VINAIGRETTE: 1 teaspoon sherry wine vinegar, 1 garlic clove (minced w/ salt), juice from 1 lime, 1 teaspoon of agave nectar, a pinch of thyme, 1/4 cup olive oil INSTRUCTIONS: THE SALAD 1. Peel & de-vein shrimp. 2. Place on a baking sheet covered in aluminum foil. Toss in olive oil, salt, pepper, & Old Bay. 3. Roast at 375 for 12 - 15 minutes (will vary depending on the size of your shrimp). 4. Dice 1/4 cup red onion, 1/4 cup red bell pepper, and 1/4 cup of jicama. Dice 1 avocado. Add these ingredients and the shrimp to a large bowl. You can cut the shrimp in half if you'd like. THE VINAIGRETTE 1. Mince 1 clove of garlic with salt. 2. Add the juice of 1 lime (we didn't have a juicer today, so we microwaved the lime for 10 seconds to help make juicing easier). 3. Add 1 teaspoon of sherry wine vinegar, 1 teaspoon of agave nectar, & a pinch of thyme. 4. Add 1/4 cup of olive oil while whisking. Mix thoroughly and then pour over salad. Enjoy! MUSIC BY Jahzzar - "Be Nice" (available here: freemusicarchive.org/music/Jahzzar/1Up/Be_nice)

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