Tropical Salad with Avocado and Grilled Shrimp

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 lb. medium or large shrimp, peeled, deveined
• ginger Dressing (see make-ahead recipe below)
• 1/2 pineapple, peeled, cored, diced
• 2 mangoes, peeled, seeded, diced
• 1 papaya, peeled, seeded, diced
• 1 head butter lettuce, core removed, washed, chopped
• 1 ripe, fresh avocado, halved, pitted, peeled and cut into 1/4-inch slices

• Ginger Dressing

• 2 garlic cloves
• 3 Tbsp. ginger, finely chopped
• 1/4 cup cilantro, coarsely chopped
• 2 lemons, zested, juiced
• 3 Tbsp. canola oil

Instructions:

1. Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
2. Thread shrimp onto pre-soaked wooden skewers.
3. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm.
4. In a medium bowl, toss together pineapple, mango and papaya.
5. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.

1. Ginger Dressing:

2. Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.

Notes & Tips: