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Fresh tropical fruits topped with warm grilled shrimp make a perfect summertime salad. Ingredients 1 1 1lb. POUNDWeightmedium or large shrimp, peeled and deveined Ginger Dressing (see make-ahead recipe below) 1/2 .5 .5pineapple, peeled, cored and diced 2 2 2mangoes, peeled, seeded and diced 1 1 1papaya, peeled, seeded and diced 1 1 1head butter lettuce, core removed, washed and chopped 1 1 1ripe, Fresh Hass Avocado, seeded, peeled and cut into 1/4-inch slices Ginger Dressing 2 2 2cloves garlic 3 3 3Tbsp. TABLESPOON_USVolumefinely chopped ginger 1/4 .25 .25cup CUP_USVolumecoarsely chopped cilantro 2 2 2lemons, zested and juiced 3 3 3Tbsp. TABLESPOON_USVolumecanola oil Instructions Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes. Thread shrimp onto pre-soaked wooden skewers. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm. In a medium bowl, toss together pineapple, mango and papaya. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing. Ginger Dressing Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth. Nutrition Facts: Nutrition Information Per Serving: Calories 440; Total Fat 19 g (Sat 2 g, Trans 0 g, Poly 4.5 g, Mono 11 g); Cholesterol 220 mg; Sodium 270 mg; Potassium 1070 mg; Total Carbohydrates 45 g; Dietary Fiber 9 g; Total Sugars 29 g; Protein 27 g; Vitamin A 2461 IU; Vitamin C 122 mg; Calcium 116 mg; Iron 5 mg; Vitamin D 0 IU; Folate 124 mcg; Omega 3 Fatty Acid 1.5 g % Daily Value*: Vitamin A 50%; Vitamin C 200%; Calcium 10%; Iron 30% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Serving Suggestions: The grilled shrimp can be served warm or cold with this salad.   Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 4

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