Bistro Shrimp & Rice Cake with Avocado Crema Recipe | Eggland's Best

Ingredients

• 3 tablespoons Olive oil, divided
• 3/4 lb. small pink shrimp, tail off and de-veined
• 5 oz. fresh spinach
• 1 teaspoon dijon mustard
• 2 teaspoons minced garlic
• 1/2 lemon, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups of cooked Jasmine rice, cooked per directions
• 2 Eggland's Best eggs (large)
• 1 cup ricotta cheese
• 1 teaspoon fresh thyme
• 1-1/2 cups seasoned bread crumbs
• 1 ripe avocado
• 1 lime, juiced
• 1/2 cup plain Greek yogurt
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• Spring Mix
• Sliced Oranges
• Fresh Thyme Sprigs