Shrimp & Avocado Salad

1 Tablespoon extra virgin olive oil
1 Tablespoon cilantro, chopped
Juice from one lime (about 2 Tablespoons)
1lb. medium or large cooked shrimp, cut into pieces
1 cup cherry tomatoes, halved
1 avocado, cut into 1/2-inch cubes
1/4 teaspoon salt
Freshly ground pepper

Whisk the olive oil, cilantro and lime juice in a large bowl. Add the shrimp, tomato halves, avocado and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.

We like to use ours as a dip and eat with tortilla chips.

Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips in the baking aisle)

Allow cream cheese to reach room temperature. Combine cream cheese, brown sugar, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve with assorted fruit.