Shrimp Citrus Salad with Avocado

The "Bennett Family Christmas" was held at our house the Saturday following Christmas.  28 people was the unofficial headcount.  WHEW!  Thank Heaven Neil and I love to cook -- and the Bennett's are terrific about bringing their favorite dishes.
One of the dishes was brought by Sister #2, Julie... a Shrimp Citrus Salad with Avocado.  DELISH!

Shrimp Citrus Salad with Avocado -- serves 4

1/2 pound cooked shrimp meat
1/3 cup thinly sliced red onion
1/2 - 1 firm avocado, cut into large chunks
1/2 cup diced tomatillo (raw)
2 Tbsp cilantro
1/2 jalapeno chili - seeded and minced
Juice of 1 lime
1 large orange  [used a few "little cuties" and then juiced an orange to get the 3 Tbsp of juice needed]
2 tsp granulated sugar  [I think you could make this optional - or trim to 1 tsp]
Salt and Pepper to taste

Combine all ingredients in a bowl except orange and sugar [we tossed in the "little cutie" slices].
Over a separate bowl, segment orange over strainer to catch the juice in the bowl.  Slice orange segments in half and add to shrimp mixture. [sorry, but this made no sense to me, so I used the 2 different oranges approach]
Add sugar to orange juice and whisk until dissolved.  Add 3 Tbsp of sweetened juice to salad and toss to combine, being careful not to mash the avocado.
Serve on a bed of lettuce or wrapped in a tortilla.