Peeled, deveined, and tail-removed cooked shrimp weigh one pound.
Salsa in the Southwestern Style, 1 jar (24 ounces).
1/2 cup of Hidden Valley Avocado Ranch.
1/4 cup of green onions, sliced.
Salsa and shrimp are combined in a sizable mixing dish.
Add 1 tablespoon of dressing to each of the 4 cocktail glasses before dividing the shrimp and salsa mixture equally. Add another tablespoon of dressing on top of each and add green onions as a garnish.
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