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Ingredients

• 8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
• 8 ounces bay scallops, rinsed
• 1 firm-ripe mango (1 1/4 lb.)
• 1/2 cup salad oil
• 1/4 cup lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 clove garlic, peeled
• About 1/2 teaspoon hot sauce
• About 1/2 teaspoon salt
• 1 firm-ripe avocado (8 oz.)
• 3 1/2 quarts baby lettuce salad mix (12 oz.), rinsed and crisped
• 1 to 2 dozen taro or sweet potato chips (optional)

Description

Notes: This Is A Simplified Version Of A Recipe From Bob Hurley, Chef-owner Of A Soon-to-open Restaurant In Yountville, California. Taro And Other Root Vegetable Chips Are Available In Gourmet Markets And Specialty Food Stores. You Can Prepare The Salad T

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