Shrimp, Mango, And Avocado Salad With Sweet Chili-Ginger Vinaigr - cooking recipe

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 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

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.