Avocado-Mango Salad With Grilled Shrimp

Photo: Jennifer Locklin

Ingredients

2 pounds large shrimp, shelled and deveined

2 Hass avocados, pitted, peeled & cubed

1 mango, peeled and diced

Lime wedges, for serving

Dressing:

1 mango, peeled and finely diced (1 1/2 cups)

1/4 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon fresh ginger, grated

2 tablespoons sugar

1 teaspoon Dijon mustard

1/2 cup canola oil

1 tablespoon chopped cilantro

1/2 teaspoon finely grated lime zest

1 Scotch bonnet or habanero chile, seeded & diced

1/4 cup thinly sliced red onion

Salt and freshly ground black pepper

Preparation

Preheat gas grill to high.

Make the dressing: Combine all dressing ingredients (except oil) in a blender and blend until smooth. While blender is running, remove lid and pour in oil in a steady stream. Continue blending for several seconds, then remove and set aside.

Prepare the shrimp: Rinse shrimp and pat dry with a papertowel. Add about 1/3 cup of dressing and toss to coat. Let sit for 15 to 20 minutes. String onto wooden or metal skewars for grilling. Grill over high heat for about 2 to 3 minutes per side. Remove from grill, let cool, them remove from skewars.

In a large bowl, combine mango, avocado and grilled shrimp. Add dressing to taste; toss lightly and serve.