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DRIED APRICOT RED PEPPER TOPPING SHRIMP SALAD

1 and ½ pounds medium shrimp shelled and deveined
1 can (6 ounces) Mandarin orange slices
3 tbsp B&R Farms Dried Apricot Red Pepper Topping
2 tbsp olive oil
1 tbsp white wine vinegar
1/4 tsp minced garlic
2 large avocados, diced
2 tsp toasted sesame seeds

Boil shrimp in a large pot of water for 1 minute, immediately drain and rinse under cold water. Drain oranges, reserving 2 tablespoons of the juice. Whisk the juice into the Dried Apricot Red Pepper 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.

Recipe from: Companions