Tropical Shrimp Salad

I'm still eating like it's summer even though fall is creeping in. This shrimp salad with mango and avocado is flavorful, filling and comes together fast. It's perfect for a busy weeknight while the weather is still warm.

Mango Avocado Shrimp Salad
Adapted from Sunset

3 tablespoons fresh lime juice
3 tablespoons grapeseed or vegetable oil
1 teaspoon sugar
2 large ripe mangoes
2 medium ripe avocados
1/3 cup thinly sliced green onion
1/3 cup chopped cilantro
1/2 teaspoon dried red chile flakes
1 pound shrimp

Pan fry peeled, deveined shrimp in a tablespoon of vegetable oil over medium-high heat, about 2 minutes per side or until pink. Let cool at room temperature. Remove tails if desired. In a large bowl, whisk together lime juice, 2 tablespoons of oil, and sugar until sugar dissolves. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and cooked shrimp. Mix gently. Serve or cover and chill for up to 1 hour. Makes four servings.