Shrimp Salad with Cucumber and Mint

Adapted from recipe by Ellie Kreiger.

2 pounds medium shrimp, cleaned

1 English cucumber, seeded and diced (about 1 1/2 cups)

Baby leaf lettuce

Shredded Carrots

Broccoli floret's

DRESSING

1 cup fresh mint leaves

1 tablespoon fresh chives

1 small avocado

Juice and zest of 1 lemon

1 fresh lime, zested then peeled and quartered

3-4 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon red pepper flakes

1 tablespoon brown sugar

Salt and pepper

Cook shrimp on grill, peel and set aside.

Put mint, chives, lime, lemon and lime zest, lemon juice, red pepper flakes,
avocado and brown sugar in food processor and pulse to coarsely chop the
mint.

Drizzle ½ the olive oil into processor while pureeing, then add red wine
vinegar and vegetable oil, then the remaining olive oil until mint is finely
chopped.

Combine shrimp, cucumber and dressing enough to make the mixture very wet.
Serve over tossed greens and shredded carrot, top with fresh sprouts, more
dressing and shredded parmesan.