kosher salt and freshly ground black pepperto taste
fresh cilantrofor garnish, optional
Prepare ice bath for shrimp.
Bring 4 cups water, lemon wedges and kosher salt to boil in a large skillet over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and coarsely chop. Reserve.
Peel, pit, and dice mango; place in a large bowl. Add jalapeño and shallot; stir to combine.
In a small bowl, whisk together olive oil, lime juice, and rice vinegar. Season to taste with salt and pepper. Pour over mango mixture and toss to coat.
Add shrimp and avocado to mango mixture and gently toss to combine.
Line 4 shallow bowls with butter lettuce leaves; drizzle with a olive oil and season lightly with salt and pepper. Spoon salad evenly among bowls. Garnish with fresh cilantro leaves (if desired) and serve immediately. (see recipe note #2)
Please note that handling raw chili peppers that have been cut up can severely irritate your skin. I recommend wearing gloves when handling them.
To serve as an appetizer: tear lettuce leaves and line the bottom of 6 glass tumblers. Mound salad evenly into tumblers. Garnish with cilantro leaves and serve.