4. Remove and cool on a plate.
5. Slice the Hass avocado in half and store remaining half in refrigerator. Flip knife over to use the dull side of the blade to score slices of avocado and remove with a spoon. Place on a plate.
6. In a salad bowl, toss shrimp, walnuts and some avocado segments with 2 tablespoonsCitrus-Honey Vinaigrette dressing. Place serving on a plate and garnish with shrimp, avocado and additional segments. Drizzle remaining dressing on top.
