Driscoll's Chef Revsin brings back the classic shrimp and avocado salad, but with a wonderful new flavor partner - raspberries. The sweet-tart berries are perfect with the shrimp and avocado. The raspberry dressing is one you'll use over almost any salad, or as a topping for fish, chicken or a fruit plate.

• 1/3 cup Driscoll's raspberries
• 1 Tbs. balsamic vinegar
• 1-1/2 tsp. honey
• 1-1/4 tsp. Dijon mustard
• 1/4 cup regular olive oil, not extra virgin
• salt and freshly ground black pepper, to taste
• 1/4 lb. Driscoll's raspberries
• 1 cup diced, cleaned, tiny cooked shrimp
• 1/4 cup finely chopped mango
• 1-3/4 Tbs. finely chopped celery
• 1-1/4 Tbs. finely chopped red onions
• 2 ripe avocados, halved, seed removed
• salt and freshly ground black pepper

To prepare the Raspberry Dressing: In blender or food processor combine raspberries, vinegar, honey and mustard and blend until smooth. Gradually blend in oil until smooth. Season to taste. Refrigerate any remaining dressing.

To prepare the Raspberry Shrimp Salad: In medium mixing bowl combine shrimp, mango, celery and onion. Season to taste with salt and pepper. Toss with one tablespoon Raspberry Dressing. Gently fold in the raspberries. Center each avocado half on a chilled salad plate. Divide raspberry shrimp mixture among avocado halves, filling to overflowing. Serve extra dressing on the side.

Per serving: calories 414, fat 35.3g, 72% calories from fat, cholesterol 55mg, protein 10.6g, carbohydrates 19.5g, fiber 9.7g, sugar 9.0g, sodium 91mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 6.8, Sugar: 0.1, Very lean meat protein: 1.0

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