Shrimp, lettuce, mango and avocado salad

This is a delicious summery fresh salad. I love the creaminess of the avocado combined with the mango-shrimp mix which is always a winner. Tortilla chips add that little extra crunch that my husband loves .

Ingredients:

6 oz of small raw shrimp peeled deveined and tail off

1 small head of butter lettuce 

1 avocado

1 mango 

1 cup of tortilla chips hand crushed in small pieces

2 tablespoons of olive oil

The grated peel and the juice of half a lemon 

2 garlic cloves

Preparation:

In a  closed jar mix oil, lemon peel, lemon juice and minced garlic and shake vigorously to emulsify.

Toss the shrimp in the oil mixture.

Heat a medium skillet on medium heat and cook the shrimp for about 4 minutes stirring at least once to allow both sides to color. Make sure not to overcook the shrimp as it would turn chewy and rubbery.

In a large bowl mix the salad, the peeled and cubed avocado, the peeled and cubed mango. Add the shrimp making sir to add all the pan drippings too. Toss well. Add the tortilla chips just before serving so they won't lose their crunch.