Avocado-mango salad with grilled shrimp

Ingredients

• 2 pounds large shrimp, shelled and deveined
• 2 Hass avocados, pitted, peeled & cubed
• 1 mango, peeled and diced
• Lime wedges, for serving
• 1 mango, peeled and finely diced
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoons fresh ginger, grated
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard
• 1/2 cup canola oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon finely grated lime zest
• 1 Scotch bonnet or habanero chile, seeded & diced
• 1/4 cup thinly sliced red onion
• Salt and freshly ground black pepper

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Preparation

• Preheat gas grill to high. Combine all dressing ingredients 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.
• Prepare the shrimp: Rinse shrimp and pat dry with a papertowel. Add about 1/3 cup of dressing and toss to coat. Let sit for 15 to 20 minutes.
• String onto wooden or metal skewars for grilling. Grill over high heat for about 2 to 3 minutes per side. Remove from grill, let cool, them remove from skewars.
• In a large bowl, combine mango, avocado and grilled shrimp. Add dressing to taste; toss lightly and serve.

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