Apricot Red Pepper Topping Shrimp Salad

1 ½ lbs medium shrimp, shelled and deveined
6 oz Mandarin orange slices
3 T B&R Farms Dried Apricot Red Pepper Topping
2 T olive oil
1 T white wine vinegar
1/4 t minced garlic
2 lg avocados, diced
2 t sesame seeds, toasted

Luttuce Leaves

Boil shrimp in a large pot of water for 1 minute, immediately drain and rinse under cold water. Drain oranges, reserving 2 T of the juice. Whisk the juice into the topping; add oil, vinegar, and garlic. Pour mixture over the shrimp and toss. Fold in oranges and avocado. Chill. Serve on a bed of lettuce and garnish with sesame seeds.