Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

INGREDIENTS

Shrimp with tails left intact (about 8 ounces), cooked large

Avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

large head Butter lettuce, leaves

1 tbsp

Ginger, fresh

Mango, peeled, pitted, cut into 1/3-inch-thick slices, large

1/2 cup

Chili sauce, Asian sweet

2 tbsp

Rice vinegar, unseasoned