Shrimp-and-Avocado Salad with Mango Dressing

• HEALTHY

Shrimp

1. 1 lemon, halved
2. 6 cups water
3. 1 small onion, sliced
4. 2 tablespoons kosher salt
5. 1 Scotch bonnet or habanero chile, halved
6. 1 tablespoon grated fresh ginger
7. One 12-ounce bottle of lager, such as Red Stripe
8. 2 pounds large shrimp, shelled and deveined

Dressing

1. 1 mango, peeled and finely diced (1 1/2 cups)
2. 1/4 cup rice vinegar
3. 2 tablespoons fresh lime juice
4. 1 teaspoon Dijon mustard
5. 1/2 cup canola oil
6. 1 tablespoon chopped cilantro
7. 1/2 teaspoon finely grated lime zest
8. 1/4 teaspoon minced Scotch bonnet or habanero chile
9. 1/4 cup thinly sliced red onion
10. Salt and freshly ground black pepper
11. 2 Hass avocados, sliced
12. Lime wedges, for serving

1. Squeeze the lemon halves into a large saucepan then add them to the pan. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes, just until pink. Drain the shrimp and spread on a platter. Refrigerate until chilled. Halve the shrimp horizontally.
2. In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
3. Transfer the dressing to a large bowl. Add the shrimp, red onion and the remaining mango and season with salt and pepper. Toss to coat. Arrange the avocado slices around a large platter. Mound the shrimp salad in the center and garnish with lime wedges. Serve right away.