Asian

Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette is for Dinner.

Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette takes several minutes to prepare.

Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette takes several minutes to cook.

Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette makes 2 servings.

The ingredients for Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette are:

* 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

Here is how you make Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette:

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 servingsNumber of Servings: 2Recipe submitted by SparkPeople user JACRAE.

The nutritional information for Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 376.9

• Total Fat: 15.4 g
• Cholesterol: 221.0 mg
• Sodium: 1,307.3 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 9.7 g
• Protein: 27.1 g

Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette is Asian cuisine.