Shrimp Avocado Salad Lettuce Cups
Makes about 8-10 cabbage cups, serving size is about 2 cups

Ingredients:
1 lb. frozen cooked shrimp, thawed overnight in refrigerator
1 cup finely chopped celery
1/2 cup thinly sliced green onion
1 small head green lettuce
1 avocado, peeled, pitted and diced

Dressing Ingredients:
4-5 Tablespoons mayo
1 Tablespoon  fresh-squeezed lemon juice
1 tsp. celery seed
salt and fresh ground black pepper to taste

Instructions:
Thaw frozen shrimp in the refrigerator overnight or longer. Drain the shrimp into a colander that's placed over a bowl. Cut the shrimp into small pieces, chop the celery and thinly slice the green onion. Use a sharp knife to cut the core out of the lettuce and carefully pull off whole lettuce leaves to make cups.
Then whisk together the mayo, lemon juice, celery seed, salt, and pepper. Put the shrimp, celery, avocado and green onion into a bowl and combine with the dressing.
Fill lettuce cups with a generous scoop of the shrimp mixture and serve right away. The shrimp mixture will keep in the fridge for a day or two if you don't eat it all at one meal.