Recipe for Shrimp and Avocado Salad with Mango, Chile and Lime Dressing 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 x mango cut up
2 tbl oil
3 tbl seasoned rice vinegar
Grated zest and juice from 2 limes divided
1 tbl fish sauce
1/2 tsp Asian chile garlic sauce - (to 1)
2 tsp soy sauce
(or salt to taste)
1 lb large cooked peeled shrimp see * Note
8 cup butter lettuce torn bite size
1/4 cup sugar snap peas cut bite size
1 x avocado cut into cubes
1 cup sliced green onions
1 cup small cherry tomatoes preferably orange
1/2 cup Thai or opal basil leaves
1/2 cup mint leaves
1 x lime cut in 6 wedges,
Instructions:
Instructions: * Note: Buy shrimp thats already cooked and peeled (or lobster, if youre feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.

Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. Youll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges, sweet whole-grain bread and tropical sorbets for dessert.

This recipe yields 6 main-dish servings.

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