In a large bowl, mix together all the ingredients except for the shrimp.
Add the shrimp and toss to coat.
Serve cold, and enjoy!
*I purchase the peeled and deveined shrimp that has already been cooked and frozen, then I just thaw it for the salad. You can also cook your own shrimp and cool it, but it's more work.Leftovers: may be stored in the fridge for up to 3 days. I don't recommend freezing.Serving ideas: stuff the salad into avocado halves, add it to salads as the main protein, serve in lettuce cups, place into New England style hot dog buns like lobster rolls, put it into sandwiches or wraps, serve in endive cups, etc.