Asian Shrimp, Pineapple And Peanut Salad

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Framed Cooks


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2 tablespoons fresh lime juice

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons olive oil

1 tablespoon sugar

1/2 cup thinly sliced shallots (about 2 large)

1 small jalapeño chile, thinly sliced

3 tablespoons (packed) fresh mint leaves


16 peeled deveined cooked large shrimp with tails intact

6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)

1 large avocado, halved, pitted, peeled, coarsely chopped

2 tablespoons salted peanuts

1 lime, cut into 8 wedges (for garnish)

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