Mango Avocado Shrimp Salad

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

• Ready In: 20 mins
• Serves: 6

Ingredients

• For dressing

• 3  tablespoons fresh lime juice
• 2  tablespoons canola oil
• 1  tablespoon sugar

• For salad

• 2  large  firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
• 2  medium  firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
• 2⁄3 cup  thinly sliced green onion
• 2⁄3 cup  chopped cilantro leaf
• 1  tablespoon  minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
• 1  lb  peeled  cooked shrimp (sized 70 to 110 per lb.)

Directions

1. Whisk together all dressing ingredients in a large bowl.
2. Add all salad ingredients and gently toss to combine.
3. Serve immediately, or cover and chill up to 1 hour.