Fanning the mango and avocado slices around the shrimp salad makes this dish look as good as it tastes. Serve with cheese and crackers or chips and salsa.
Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.
Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.
Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.
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