SHRIMP MANGO TOSS

2 limes

1/4 cup olive oil

1 tsp green Tabasco sauce

1 mango

1 avocado

1 cup cherry tomatoes

8 cups baby mixed greens

12-oz cooked, peeled, deveined shrimp

Grate one teaspoon lime zest and squeeze two tablespoons juice from the limes.

In a large bowl, whisk olive oil, Tabasco, lime juice and zest, 1/8 teaspoon salt and 1/8 teaspoon black pepper until combined, reserve.

Peel mango, cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1/4-inch-thick slices. Quarter cherry tomatoes.

Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with the dressing.

Yield: 4 servings

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