225 g / 8oz baby spinach or lettuce
240g shrimps
1/2 ripe avocado
8 cherry tomatoes, cut in half
1 stalk green onion, sliced
2 garlic cloves, minced
1 teaspoon basil leaves
½ teaspoon dried oregano
3 tbsps fresh lime juice
1 tablespoon olive oil
1 tablespoon vinegar
½ teaspoon salt
¼ teaspoon pepper

Pour water in a pot and bring to a boil. Add the shrimps and cook for 10 minutes. Set the shrimps aside. Meanwhile, wash and rinse the vegetables. Cut the avocado lengthwise in half and remove seeds. Peel off the skin and cut in cubes. In a small bowl, mix-in the lime juice, oil, vinegar, salt and pepper to make the dressing. In a salad bowl place spinach or lettuce, avocado, tomatoes and shrimps, and toss with the dressing until well coated. Add green onion, garlic, basil, and oregano and toss gently. Serve warm or cold.