1 head Boston lettuce
½ red onion sliced thinly
½ lb white mushrooms
12 large precooked and shelled shrimp (can always add more!)
¼ cup extra virgin olive oil
Coarse Salt (sea salt) to taste
Pepper to taste
Wash and spin dry lettuce. Tear into bite size pieces and put in salad bowl. Cube avocado and add to lettuce. Thinly slice mushrooms and add. Next thinly slice red onion, separate at put in bowl. Add the shrimp. Squeeze the juice of the lemon onto the salad and toss. Drizzle the olive oil over the entire salad and toss again. Season with freshly ground sea salt and pepper.