Fiery Shrimp and Mango Salad

Source: Tabasco

Serves 8

1 tablespoon (15 mL) each rice vinegar and lime juice
1 teaspoon (5 mL) liquid honey
1 teaspoon (5 mL) finely grated lime zest
1 teaspoon (5 mL) hot pepper sauce
1 tablespoon (15 mL) sesame oil
1/4 cup (50 mL) vegetable oil
1/3 cup (75 mL) chopped fresh coriander
3/4 teaspoon (4 mL) each salt and pepper
1 pound (450 mL) large, cooked, shelled, deveined shrimp
1 green mango, peeled and finely diced
1 cup (250 mL) very thinly sliced red onion
8 Boston or radicchio lettuce leaves

In large bowl, whisk together rice vinegar, lime juice, honey, lime zest and hot pepper sauce. Whisking constantly, drizzle in sesame and vegetable oils until well combined. Stir in coriander, salt and pepper. Add shrimp, mango and onion to bowl; toss until well combined; taste and adjust seasoning if necessary. Place equal amounts of shrimp/mango mixture on each lettuce leaf.