Shrimp Mango and Avocado Salad with Sweet Chili Ginger Vinaigrette

Ingredients

• 1/2 cup Asian sweet chili sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
• 1 large head of butter lettuce, leaves separated
• 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
• 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

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