Recipe information
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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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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 223.4 %Calories from Fat 33.2 Fat (g) 8.2 Saturated Fat (g) 1.3 Cholesterol (mg) 110.6 Carbohydrates (g) 26.0 Dietary Fiber (g) 5.0 Total Sugars (g) 15.9 Net Carbs (g) 21.1 Protein (g) 13.8 Sodium (mg) 594.3