I was invited to a brunch recently and was asked to bring something to share. I knew there were going to be breakfast dishes, fruit and sweet dishes so I decided to make something a little different, a shrimp salad. So I set off doing recipe research. I saw recipes that incorporated avocado into the salad and others that incorporated bell peppers and yet others that used cucumbers. This is what I came up with, Lemony Shrimp and Avocado Salad. I made it without the tomatoes for the brunch and decided to add them when I served it for dinner. It was a hit at the brunch and my family loved it. It was such a cool, refreshing salad for a hot Texas summer day.