The Easiest Shrimp Salad

The Number One Easy Shrimp Salad
(a no recipe recipe)

One (2 lb) bag of cooked  large or extra-large/jumbo shrimp (buy frozen and thaw in refrigerator overnight)
One bag mixed salad greens (pre-washed)
One large cucumber (peeled and sliced)
One small bag of radishes (wash them, cut off any dark spots and slice)
One large tomato cut into small wedges or large chunks (Heirloom varieties are best or a nice meaty one that's properly ripened)
One quarter of a large red onion (sliced thinly)
Fresh basil, about 10 large leaves (wash and pull off leaves, roll together and slice thinly/julienne)

Whisk together 1/4 c red wine vinegar and 1/2 c extra virgin olive oil

Remove shells from shrimp (if they came with shells on). Pat dry with a towel. Cut shrimp into two or three pieces each.

Toss all ingredients with a little salt and freshly cracked black pepper. Add dressing and toss again to coat.

The Next Easiest Shrimp Salad
(if you have time to grill)

2 lbs large or extra-large shrimp (deveined, shell on)

1 c good mayonnaise
1 t. lemon juice
2 T finely chopped red onion
4 T finely chopped fresh basil or dill

Grill shrimp and place in a large bowl. When cooled enough to handle, remove shells and squeeze fresh lemon juice over the shrimp. Sprinkle lightly with salt and pepper.

Whisk together dressing ingredients and toss with shrimp. Serve with sliced avocado and lemon wedges on the side.