Avocado Mango Salad with Grilled Shrimp

By mjohnmeyer

Ingredients

• Salad:
• 2 lbs large shrimp, shelled and deveined
• 2 avocados, pitted, peeled & cubed
• 1 mango, peeled and diced
• Lime wedges, for serving
• Dressing:
• 1 mango, peeled and finely diced
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoons fresh ginger, grated
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped parsley
• 1/2 teaspoon finely grated lime zest
• 1 jalapeno, seeded & diced (optional)
• 1/4 cup thinly sliced red onion
• Salt and pepper to taste
• 1/2 cup canola oil

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Preheat gas grill to high. (Or you can grill shrimp indoors on a panini maker...takes about 90 seconds).

2. Prepare the dressing: Combine all dressing ingredients (except oil) in a blender and blend until smooth. While blender is running, remove lid and pour in oil in a steady stream. Continue blending for several seconds, then remove and set aside.

3. Prepare the shrimp: Rinse shrimp and pat dry with a paper towel. Add about 1/3 cup of dressing and toss to coat. Let sit for 15 to 20 minutes.

4. String shrimp onto wooden or metal skewers for grilling. Grill over high heat for about 2 to 3 minutes per side. Remove from grill, let cool, them remove from skewers (Or place shrimp skewers on a heated panini. Close the lid and grill for 90 seconds. Remove from panini maker).

5. In a large bowl, combine the salad mango, avocado and grilled shrimp. Add dressing to taste; toss lightly and serve.