Cook California

Easy to prepare, a refreshing shrimp, avocado, mango salad with sweet chili ginger vinaigrette. Did it twice!  Visit Epicurious

yield: Makes 4 first-course servings  active time: 15 minutes

  • 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

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.


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