Summerize Your Shrimp

By AMELIA SALTSMAN

July 10, 2002 12 AM PT

SPECIAL TO THE TIMES

The sweet, tart and spicy dressing for this shrimp and avocado salad is a pick-me-up on a hot day, while the herbs in it are soothing. It’s a good salad for summer meals.

Buy shrimp that’s already cooked and peeled (or lobster, if you’re feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.

All that’s left to do is cut up the vegetables and tear the greens.

For added flavor and color, try opal or Thai basil, which you can find at farmers markets and Asian markets.

I like this salad with a slightly sweet whole-grain bread. Serve tropical sorbets for dessert.

Napkins, large bowl and plate from Windows, Pasadena.

Chile garlic sauce and fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.

Shrimp and Avocado Salad With Mango, Chile and Lime Dressing

Active Work and Total Preparation Time: 30 minutes

1/2 mango, cut up

2 tablespoons oil

3 tablespoons seasoned rice vinegar

Grated zest and juice from 2 limes, divided

1 tablespoon fish sauce

1/2 to 1 teaspoon Asian chile garlic sauce

2 teaspoons soy sauce, or salt to taste

1 pound large cooked and peeled shrimp

8 cups butter lettuce, torn into bite-sized pieces

1 1/4 cups sugar snap peas, cut into bite-size pieces

1 avocado, cut into cubes

1 cup sliced green onions

1 cup small cherry tomatoes, preferably orange

1/2 cup basil leaves, preferably Thai or opal basil

1/2 cup mint leaves

1 lime, cut into 6 wedges, for serving

Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You’ll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges.

6 main-dish servings. Each serving: 186 calories; 506 mg sodium; 147 mg cholesterol; 6 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 19 grams protein; 3.99 grams fiber.

Shrimp and Avocado Salad

With Mango, Chile and

Lime Dressing

Whole-Grain Bread

Tropical Sorbets

GAME PLAN

30 minutes before: Cut and peel mango, wash and dry lettuce, slice onions, peel and cube avocado, string and cut peas, remove stems from tomatoes.

15 minutes before: Make salad dressing.

5 minutes before: Toss salad.

SHOPPING LIST

Avocado

Basil