Title: Ensenada Shrimp Salad
Categories: Salad
Yield: 4 Servings

1	lb	Medium shrimp, peeled and deveined
2		Garlic cloves, minced
2	tb	Olive oil
2/3	c	Pace Picante Sauce
1 1/4	ts	Ground cumin
1/2	ts	Salt
4	sl	Crisply cooked bacon, crumbled
1	tb	Balsamic vinegar
1	c	Sliced celery (1/2" pieces)
1	c	Cherry tomato 1/2's or 1/4's
1/2	c	Sliced green onions with tops (1/2" pieces)
		Lettuce leaves
1		Ripe avocado

After only 8 minutes of cooking, this super salad is ready to chill until serving time. Garnish with avocado at the last minute so the avocado retains its bright color.

Cook shrimp and garlic in oil in 10" skillet 2 minutes. Add Pace Picante Sauce; simmer uncovered until shrimp are cooked through, about 4 minutes. Remove shrimp to large bowl with slotted spoon. Add cumin and salt to skillet; continue to simmer until mixture is slightly thickened, about 2 minutes. Remove from heat; stir in bacon and vinegar. Pour over shrimp; toss. Cover and chill. Add celery, tomatoes and green onions; cover and chill. To serve, arrange lettuce on serving platter or individual plates; top with shrimp mixture. Peel, seed and slice avocado; arrange slices around or over shrimp mixture. Serve with additional Pace Picante Sauce.

Makes 4 servings, about 5 cups salad.

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