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Cold Corn Salad

(From Our September 2014 Newsletter - Dawn Lawler)

Ingredients

• 1 firm avocado, diced


• 2 cans Mexi-Corn


• 1 lb tiny salad shrimp, cooked and chilled


• Juice of 1 lime


• Salt and Pepper to taste

Place corn, avocado and shrimp in a small mixing bowl.
Cut the lime in half and squeeze both halves on the corn mixture.
Toss, cover with a tight lid and chill for 1 hour before serving.