For 4 servings

• 2 pounds large shrimp, shelled and deveined
• 2 Hass avocados, pitted, peeled & cubed
• 1 mango, peeled and diced
• Lime wedges, for serving
• 1 mango, peeled and finely diced (1 1/2 cups)
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard🛒
• 1/2 cup canola oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon finely grated lime zest
• 1 Scotch bonnet or habanero chile, seeded & diced
• 1/4 cup thinly sliced red onion
• Salt and freshly ground black pepper