1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.

2. In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

• 19 g Fat
• 4 g Saturated Fat
• 203 mg Cholesterol
• 428 mg Sodium
• 9 g Carbohydrates
• 5 g FIber
• 4 g Sugars
• 0 g Added Sugars
• 27 g Protein