INGREDIENTS:

1 cup fresh mushrooms, sliced

1 cup cooked shrimp

3/4 teaspoon tarragon leaves, crushed

1 teaspoon garlic powder

1/5 cup Italian or herb dressing

1 head loose leaf lettuce

3 ripe avocados

1 backet cherry tomatoes

DIRECTIONS:

Combine mushrooms, shrimp, tarragon, garlic and dressing.

Chill for 1 hour.

Arrange lettuce leaves on individual salad plates.

Peel, halve and pit avocados.

Place a half-avocado on each plate, and fill with salad mixture.

Garnish with cherry tomatoes.