A meal in itself for only 296 calories/15 carbs/16g fat/7g fiber

Mexican Shrimp And Avacado Salad
1 pound medium shrimp (peeled and deveined)
1/2 teaspoon grated lime peel
3 tablespoons lime juice (divided)
1 teaspoon ground cumin (divided)
1/2 teaspoon salt (divided)
a dash (or 2) cayenne pepper
1 (14.5 ounce) can diced tomatoes (drained)
1/2 cup white onion (chopped)
1/4 cup fresh cilantro (chopped)
2 tablespoons pimiento-stuffed green olives (chopped)
2 tablespoons olive oil
1 ripe avocado (halved, pitted, peeled, and cut into chunks)
2 bags (Dole brand) Spring Mix salad greens
Place shrimp in medium bowl and add lime peel, 1 tablespoon of the lime juice, 1/2 teaspoon of the cumin,
1/4 teaspoon of the salt, and the pepper.
Mix well then set aside.
In a large serving bowl, place tomatoes, onion, cilantro, olives, oil,
the remaining 2 tablespoons lime juice, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt.
Mix well. Add the avocado and gently stir until mixed.
Coat a medium skillet with cooking spray. Warm over medium heat.
Add shrimp and cook, stirring often, until it has turned "pinkish-orange". (About 4 to 5 minutes.)
Put shrimp and salad greens into the serving bowl, gently tossing with the tomato avocado mixture until well coated.
Serve immediately.
Enjoy!

I'm assuming this serves 4??

Yes.