Salad with Avocado and Grilled Shrimp

Salad with  Avocado and Grilled Shrimp

Ingredients

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

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

Method
Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
Thread shrimp onto pre-soaked wooden skewers.
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.
In a medium bowl, toss together pineapple, mango and papaya.
Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.

Ginger Dressing 

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

The grilled shrimp can be served warm or cold with this salad.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.