Shrimp & Avocado Salad

1. Cook 2 LBS of raw, deveined shrimp (without tails) with seasonings of your choice until all shrimp are pink and fully cooked.
2. Drain the canned corn.
3. Assemble your bowls. Combine 8 oz of the cooked shrimp, 2 cups of lettuce, 1/2 cup of drained canned corn, 1 Persian cucumber, and 1/4 cup of purple onion. 
4. Add a desired amount of Low Calorie Thousand Island dressing and 28g of LF Feta. 
5. Slice 1/4 of an avocado just before serving to prevent browning.