Shrimp And Avocado Salad With Mango, Chile And Lime Dressing

Recipe Instructions * Note: Buy shrimp that's already cooked and peeled (or lobster, if you're feeling flush) or use leftover chunks of home-cooked halibut or other firm fish. Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad. Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges, sweet whole-grain bread and tropical sorbets for dessert. This recipe yields 6 main-dish servings. Each serving: 186 calories; 506 mg sodium; 147 mg cholesterol; 6 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 19 grams protein; 3.99 grams fiber.