Prep time
10 MIN
Total time
13 MIN
This dinner salad is easy enough for a weeknight, but special enough for guests. Quick-cooking shrimp gets a tasty boost from Peach Mango Jalapeno Salsa and a few easy add-ins. Toss with tropical pineapple and creamy avocado for a simple main dish that’s bursting with flavour.<br />  



  1. Heat the oil in a large skillet over medium-high heat. Cook the shrimp, turning once, 3 to 4 minutes or until pink and opaque. Remove from the heat and set aside.
  2. In a bowl, toss together the pineapple, red pepper, salsa, remaining oil and half of the green onions. Season as desired.
  3. Arrange lettuce on 4 plates or a platter.  Arrange avocado slices over top. Top with pineapple mixture, then shrimp. Sprinkle with remaining green onions.

Recipe Tips

  • Sprinkle with chopped fresh cilantro, if desired.
  • Buy shrimp with tails off or on – either one will work! You can also use whatever lettuce you have on hand, such as Boston, or green leaf.
  • Skip the cooking entirely by buying already cooked frozen shrimp – just thaw, and skip the first step of the recipe, reducing the oil to 1 tablespoon.

Recipe Made With

Pace® Peach Mango Medium Salsa

Pace® Peach Mango Medium Salsa

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