This recipe works great as a main meal, plus it uses one of my favorite fruits: mango! You have the sweetness from the mango, a bit of spicy from both the red and black pepper and the creaminess from the avocado. If you decide to serve this as a first course, try it in a martini glass for a touch of elegance!

I think shrimp is more flavorful if roasted in the oven rather than boiled in water. Just toss the shrimp with a few tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Lay them in a single layer on a sheet pan and roast for 8-10 minutes at 400° or until they’re just pink, firm and cooked through. Set aside to cool, then add to your salad. I found the original recipe in Cooking Light Magazine. Enjoy!

Sweet ‘N’ Spicy Shrimp & Avocado Salad with Mango Vinaigrette

• Mango Vinaigrette

• 6 cups shredded romaine lettuce

• 1 cup chopped red bell pepper

• 6 Tbls thinly sliced green onions

• 1 pound peeled, cooked shrimp

• 1 avocado, peeled and diced

Place Mango Vinaigrette in a large bowl. Add lettuce, bell pepper and green onions. Toss well. Add shrimp and avocado. Toss gently.

Mango Vinaigrette

• 1/4 cup fresh lime juice

• 2 Tbls chopped, fresh cilantro

• 1 Tbls olive oil

• 1/2 to 2 tsp crushed red pepper or to taste

• 1/2 tsp sugar

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• 1 garlic clove minced

• 3/4 cup diced, peeled mango (about 1 medium)

Combine first 8 ingredients, stirring with a whisk. Stir in mango.