Mango, Avocado & Shrimp Salad

This is really very delicious, especially as a main luncheon meal on a hot summers day (on a deck next to the clear blue sea of the Caribbean surrounded by Bougainvillea in full bloom). Just sharing the setting of the scene last Sunday.

2 ripe mangos, diced
2 ripe avocados, diced
1 small romaine lettuce, washed and torn into small pieces
1 Tbs. chopped fresh coriander
1 lb. precooked large shrimp, defrosted
1 good cup cooked rice or orzo pasta

2 Tbs. fresh lemon juice
2 cloves garlic minced (depends on strength of garlic-use less if one clove is quite strong)
1 piece fresh ginger (1 inch) peeled and grated or minced
1/2 tsp. curry powder
1/4 tsp. turmeric
2 tsp. sugar

Layer well washed and dried lettuce on large platter. Layer avocado, then pasta, then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad. Found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.

A well chilled bottle or two of a rose wine like a Côte de Provence or a Sancerre goes down a treat with this. Enjoy

Source of recipe: Joanie, via Gretchen