Lemony Shrimp and avacado Salad with Mustard vinegrette dressing

The shrimps in this salad provide ample protein for this light meal  .

15-20  medium or large sized shrimps - shelled and deveined (butterfly)

juice of 1/2 a lemon

juice of 1 lime

lettuce, red/yellow bell pepper, 1/2 an avacado, tomatoes

salt and pepper

1 tablespoon olive oil

Salt and pepper the shrimps and squeeze the lemon and lime in. Heat up the olive oil in a pan and cook shrimps for about 4 minutes.Remove and set aside to cool . Mix all the vegetables and put in the shrimps. Dress with  mustard vinegrette  (recipe available in earlier posting)