Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette

Name: Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette Recipe
Yield: 2
Ingredients: * 4 tablespoons of Rooster brand 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

Number of Servings: 2

Ingredients

* 4 tablespoons of Rooster brand 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

Directions

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.

Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JACRAE.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving