Prepare the dressing: In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slwly drizzle in the oils whisking constantly until thickened. Stir in shallots and lime zest. Add chives 15 min before time to use.

Place the avocado slices in a large bowl and toss with 2 Tbsp lime juice.

Add the cooked shrimp, bell pepper, tomatoes and scallions; fold together. Toss gently with 1/2 c of the dressing. Just before serving, toss with the fresh mint leaves. Serve at once with extra dressing, if desired.

Per serving: 346 calories, 9g carbs, 15g protein, 24g fat, 115 mg cholesterol