Shrimp Ceviche Salad

Shrimp Ceviche Salad

½ pound shrimp, peeled and deveined
½ cup fresh lime juice

¼ cup lime juice
1 teaspoon sugar
¼ cup olive oil

3 cups mixed greens
2 plum tomatoes, diced
1 avocado, peeled, seeded and diced
½ red onion, sliced thin
2 tablespoons chopped cilantro

Toss the shrimp with ½ cup lime juice in a small dish. Set aside for at least ten minutes, until shrimp are pink.

Whisk together ¼ cup lime juice with the sugar. Stream in the olive oil, whisking the entire time. Salt and pepper to taste.

Toss together the greens, tomatoes, avocado, onion and cilantro with the lime vinaigrette. Divide between two plates and top with the shrimp ceviche. Serve.