12 large Shrimp, Peeled with tail remaining 1 oven roasted Tomatoes, skin removed, medium diced 1 ounce Jicama, julienne 2 Avocado, skin and seed removed, sliced 1/2 thickness 8 ounces of baby field greens, washed if necessary 3 ounces of Creole Remoulade Dressing 1/2 bunch of green, onions, sliced thin 1 ounce of good quality virgin olive oil
Onto a large plate, fan avocado slices into a circle, season with a pinch of kosher salt, fresh ground pepper, and drizzle with olive oil. In a medium mixing bowl, add baby greens, diced tomato, julienne jicama, half the amount of green onions, 2 ounces of Remoulade dressing and season with a pinch of kosher salt and fresh ground black pepper. Toss well, remove green mixture from bowl and place into the center of the plate. In a separate small bowl place smoked shrimp and toss well. Remove shrimp from bowl and place around salad mixture in between avocado and greens. Garnish plate with remaining green onions and serve immediately.