2/3 cup each thinly sliced green onion and chopped cilantro
1 tbsp. minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
1 lb. peeled cooked shrimp (70 to 110 per bag)
Instructions
In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.
Dice magoes and avacados into 3/4 inch cubes; add to bowl. Add green onion, cilantro, chile and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
Originally Submitted
5/9/2010
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You can add this Mango avacado shrimp salad recipe to your own private DesktopCookbook.