Shrimp Salad

My mom made this for dinner one night while I was home this summer. It was delicious although the serving was HUGE! I was thinking it would make a really yummy appetizer, served in a tall cocktail glass or something of the like, and the smaller portion would leave people wanting more. This would easily serve 8-10 people if served as an appetizer and not a main dish.

For the dressing:
1/3 cup fresh lime juice (1.5 limes?)
1 T. Dijon mustard
Salt, to taste
Freshly ground pepper, to taste
1/2 cup olive oil
1/2 cup veg. oil
1 T. minced shallots
Finely grated zest of 1 lime
3 T. snipped fresh chives

Other ingredients:
2 ripe avocados (preferably Haas), pitted, peeled and sliced in large pieces (If appetizer I would chunk)
2 T. fresh lime juice
1 lb. large shrimp, peeled, deveined and cooked
1 red bell pepper, stemmed, seeded and cut into 1/8 inch dice
1 cup diced (1.8 inch) seeded plum tomato (3-4 tomatoes)
4 scallions (with 3 inches of green left on), thinkly sliced on the diagonal
2 T. coursely chopped mint leaves

Instructions:
1. Prepare the dressing: In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oils, whisking constantly until thickened. Stir in shallots and lime zest. Add chives 15 minutes before time to use.
2. Place avocado slices in a large bowl and toss with 2 T. lime juice.
3. Add cooked shrimp, bell pepper, tomatoes and scallions; fold together. Toss gently with 1/2 cup of the dressing. Just before serving, toss with the fresh mint leaves. Serve at once with extra dressing, if desired.

(To cook shrimp: Cook no longer than 2-3 minutes in simmering water, then run them under cold water to stop the cooking process. Drain. Do not overcook, or the shrimp will toughen.)