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

Could substitute shrimp with scallops or fried tofu.

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

Preparation

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.