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

Instructions

1. 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.