- 1/4 cup crushed pineapple in juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper
- 6 cups water
- 1/4 cup lemon juice
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 pound uncooked large shrimp, peeled and deveined
- 2 mangoes, diced
- 1 avocado, diced
- 1 small red onion, diced
In a blender, puree pineapple, vinegar and lime juice.
With blender running, slowly add oil through opening in lid (or just add oil and pulse to combine). Season to taste with salt and pepper.
In a large, heavy saucepan, combine water, lemon juice, bay leaves, salt and peppercorns.
Bring to a boil, then reduce heat to medium and simmer for 15 minutes.
Reduce heat to low, add shrimp and simmer until cooked through, about 2-3 minutes.
Drain and spread shrimp on a plate or baking sheet in a single layer and refrigerate until cool. (Can be made 1 day ahead; cover and refrigerate.)
In a large mixing bowl, combine mango, avocado and onion. Add shrimp and toss to combine.
Add dressing; toss to coat. Season to taste with salt and pepper. Serve chilled.