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Ingredients

• 1/2 cup  rice vinegar
• 1/3 cup  salad oil
• 2 tablespoons  brown sugar
• 1 tablespoon  chopped lemongrass
• 2 teaspoons  toasted sesame oil
• 8 cups  torn mild-flavored lettuce (such as Bibb or leaf)
• 3/4 pound  peeled and deveined cooked shrimp with tails attached, chilled (about 16)
• 1   large avocado, halved, seeded, peeled, and sliced lengthwise
• 1   large mango, halved, seeded, peeled, and cubed
• 1/4 cup  chopped green onion
• 1/4 cup  crumbled feta cheese or shredded farmer cheese

Description

An Array Of Shrimp, Avocado, And Mango Make A Colorful Display Atop A Bed Of Lettuce. Drizzle With The Zesty Lemon Grass Dressing Just Before Serving.

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