Name: Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
Prep time: 15 minutes
Total time: 15 minutes
Yield: 4 first-course
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 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

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