Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
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Ingredients
- 1/2 cup Asian sweet chili sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
- 1 large head of butter lettuce, leaves separated
- 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
- 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
Recipe Preparation
Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.