Ingredients
2 cups medium boiled shrimp, peeled & de-veined
½ cup light mayonnaise
¼ cup softened cream cheese
1 TBS freshly squeezed lemon juice
1 tsp. minced garlic
1 TBS Creole seasoning
1/4 cup chopped red bell pepper
1/3 cup fresh bean sprouts
1 tsp. sea salt
½ tsp. black pepper
4 cups fresh mixed greens
3 TBS red wine vinegar
4 TBS extra virgin olive oil
Garnish:
1 California avocado, peeled and sliced into thin wedge
1 lemon, cut in wedges
Preparation
Combine first ten ingredients (shrimp through black pepper) in a large bowl and stir well to combine. Toss the fresh mixed greens with the vinegar and oil. Pour the sea bug salad over the 4 cups of mixed greens on a large platter. Serve with a basket of the pita slices or mini croissants, if desired. If desired, garnish with fanned out avocado slices and lemon wedges along the edge of the platter. Enjoy!
