Tropical Fruit, Avocado, and Grilled Shrimp Salad

Ingredients:
  • 1 red onion, thinly sliced
  • 2 teaspoons coarse salt
  • 1 pineapple, diced
  • 2 ripe papayas, diced
  • 1 ripe mango, diced
  • 1 roasted red bell pepper, cut into strips
  • 1 roasted yellow bell pepper, cut into strips
  • 2 poblano chilis, cut into 1/4-inch strips
  • 2 jalapeño peppers, minced
  • 1/4 cup chopped fresh cilantro
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup sherry wine vinegar
  • 30 large shrimp, peeled and deveined
  • 2 ripe avocados, cut into wedges
  • Freshly ground black pepper
Instructions:
  1. Sprinkle onion slices with coarse salt, and rub them between your hands until you no longer feel the salt. Drain onions in a colander 15 minutes. Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
  2. Combine onions, pineapple, and next 7 ingredients in a large bowl. Combine olive oil and vinegar; toss with fruit mixture.
  3. Grill shrimp 3 minutes on each side or until opaque, and immediately toss into the salad. Gently stir in avocado. Season to taste with black pepper.
Recipe courtesy: James Peterson, Simply Shrimp (Stewart, Tabor & Chang)