Asian Shrimp, Pineapple, and Peanut Salad

Pineapple helps give this Asian salad a
perfect balance of hot, salty, tangy, and sweet.

Ingredients:
Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves

Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled,
cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)

Directions:
For dressing:
Whisk lime juice, fish sauce, oil,
and sugar in small bowl until sugar dissolves.
Stir in shallots, chile, and mint.
For salad:
Toss shrimp with salt and pepper in bowl.
Add pineapple, avocado,
and dressing; toss to coat.
Divide among plates, top with nuts,
and garnish with lime wedges.