The recipe came from the March 2008 issue of Sunset magazine.
MANGO AVOCADO SHRIMP SALAD
3 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes (2 lbs total)
2 medium firm-ripe avocados (1 lb total)
2/3 cup each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chile (or 1/2 tsp dried red chili flakes)
1 pound (70 to 110 per lb.) peeled cooked shrimp
In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour. Makes 6 servings at 288 calories per serving.
Note: I used red chili flakes instead of the fresh chilies. I used vegetable oil.
Note: I actually put this over some dark green lettuce leaves to make it more of a main dish salad.