Ingredients
- For the Sweet Chili Vinaigrette:
- 1/4 c. Water
- 1/4 c. Rice vinegar
- 1/4 c. Sugar
- 1 ea. Clove of garlic, minced
- 1/2 t. Ginger, minced
- 1/2 t. Crushed red pepper flakes
- 1/2 t. Ketchup
- 1/2 t. Cornstarch
- For the Bowl:
- 8 c. Mixed greens
- 1 lb. Cocktail shrimp, cooked
- 4 c. Mango, peeled and diced
- 2 ea. Avocados From Mexico, diced
- 2 c. Cucumber, diced
- 1/4 c. Peanuts, chopped
- 1/4 c. Red onion, diced
- To garnish, Mint, chopped
- To garnish, Cilantro, chopped
Instructions
- In a medium pot on medium heat, add water, rice vinegar, sugar, ginger, garlic, red pepper, ketchup and cornstarch. Simmer and stir until well combined and thickened, approximately 5 minutes to make the sweet chili vinaigrette.
- In a large bowl, add shrimp and stir in sweet chili vinaigrette until well combined.
- In large bowls, evenly distribute mixed greens, mango, cucumber, avocado, shrimp, peanuts, red onion and garnish with mint and cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
