Shrimp, Avocado, and Red Pepper Salad

INGREDIENTS

1 lb

frozen cooked shrimp, (50-70 per pound) (see instructions after the recipe if using raw shrimp)

1 cup

celery, diced in 1/2 inch pieces

1 cup

red bell pepper, diced in 1/2 inch pieces

1/2 cup

sliced green onion

avocados, diced in 1/2 inch pieces

1 tbsp

fresh lemon juice, to toss with avocado

1/2 tsp

salt for avocado (optional)

5 tbsp

mayo (or use light mayo if you prefer)

2 tbsp

reserved shrimp juice from thawing shrimp

1/2 tsp

Ancho chili powder

1 tsp

dill weed