Shrimp-And-Avocado Salad With Mango Dressing

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1 lemon, halved

6 cups water

1 small onion, sliced

2 tablespoons kosher salt

1 Scotch bonnet or habanero chile, halved

1 tablespoon grated fresh ginger

One 12-ounce bottle of lager, such as Red Stripe

2 pounds large shrimp, shelled and deveined

1 mango, peeled and finely diced (1 1/2 cups)

1/4 cup rice vinegar

2 tablespoons fresh lime juice

1 teaspoon Dijon mustard

1/2 cup canola oil

1 tablespoon chopped cilantro

1/2 teaspoon finely grated lime zest

1/4 teaspoon minced Scotch bonnet or habanero chile

1/4 cup thinly sliced red onion

Salt and freshly ground black pepper

2 Hass avocados, sliced

Lime wedges, for serving

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