2 pounds large shrimp, shelled and deveined
2 Hass avocados, pitted, peeled & cubed
1 mango, peeled and diced
Lime wedges, for serving

Dressing:

1 mango, peeled and finely diced (1 1/2 cups)
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoons fresh ginger, grated
2 tablespoons sugar
1 teaspoon Dijon mustard
1/2 cup canola oil
1 tablespoon chopped cilantro
1/2 teaspoon finely grated lime zest
1 Scotch bonnet or habanero chile, seeded & diced
1/4 cup thinly sliced red onion
Salt and freshly ground black pepper

1. Preheat gas grill to high.

2. Make the dressing: Combine all dressing ingredients (except oil) in a blender and blend until smooth. While blender is running, remove lid and pour in oil in a steady stream.

3. Continue blending for several seconds, then remove and set aside.

4. Prepare the shrimp: Rinse shrimp and pat dry with a papertowel. Add about 1/3 cup of dressing and toss to coat. Let sit for 15 to 20 minutes. String onto wooden or metal skewars for grilling. Grill over high heat for about 2 to 3 minutes per side. Remove from grill, let cool, them remove from skewars.

5. In a large bowl, combine mango, avocado and grilled shrimp. Add dressing to taste; toss lightly and serve.

6. In this picture, I dressed fresh mizuna from the garden with a little dressing and topped it with the grilled shrimp salad.