Preparation time: 10 minutes
Cooking time: 10 minutes

2 tablespoons canola oil
1 pound extra large shrimp, peeled and deveined
1 16-ounce jar pico de gallo salsa
8 cups mixed salad greens
1 medium ripe avocado, peeled, seeded and sliced (about 1/2 cup)
Ranch salad dressing

Heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp and cook until they’re cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat. Divide salad greens among 4 bowls. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa. Makes 4 servings. Recipe from: Pace For more creative summer recipes and serving suggestions using Pace Picante sauce and the new specialty salsas featuring fresh, authentic ingredients, visit the Pace Web site at www.pacefoods.com. __Simply cookin’, is a regular feature of The Independent, focusing on easy-to-prepare meals that can be on the table in 30 minutes or less.