Shrimp and mango salad

 INGREDIENTS

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 large mangos, peeled, pitted and diced
• 2 avocados, peeled, pitted and diced
• 2/3 cup green onion, finely chopped
• 2/3 cup cilantro, finely chopped
• 1 lb peeled cooked shrimp (or 1 lb shredded cooked chicken breasts)
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
• In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp (or chicken). Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.
• To cook the shrimp:
• If using frozen shrimp, thaw them according to the packages directions.
• Melt some cooking fat in a skillet placed over a medium-high heat.
• Add the shrimp to the skillet and cook until pink (about 2-3 minutes on each side).
• To cook the chicken:
• Season both sides of the chicken with salt and pepper.
• Heat some cooking fat in a large skillet over medium heat.
• Cook the chicken breasts 6-8 minutes on each side or until no longer pink in the center.
• Remove from pan, let cool, and shred by hand or with fork.