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Layered Shrimp, Corn and Pea Salad Recipe
 Total Time: 25 minutes INGREDIENTS1?4 cup olive oil 1 Tbsp balsamic vinegar 1 Tbsp fresh lemon juice 3?4 tsp salt 1?4 tsp pepper 11?2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half) 1 ripe avocado, peeled and cut in small chunks 2 cups frozen corn kernels 2 cups green peas, thawed 1 red bell pepper, seeded and diced 6 cups salad greens 1 lb peeled, cooked shrimp 1?2 cup chopped fresh cilantro, basil or parsley PREPARATION 1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors. 2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1?2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible. Nutrition Facts Yield 4 servings Amount Per Serving Calories 508 Total Fat 24g Saturated Fat 4g Cholesterol 221mg Sodium 815mg Total Carbohydrates 44g Dietary Fiber 9g Protein 34g  Deveining  
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