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Shrimp, Mango, And Avocado Salad With Sweet Chili-Ginger Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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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