Island Shrimp and Nectarine Salad
| Yield: | 4 Servings |
| Categories: |
| LIME-GINGER DRESSING | ||
| 1/4 | c | Vegetable oil |
| 3 | tb | Fresh lime juice |
| 1 | Piece peeled fresh ginger; (1 1/2 inch) | |
| 1 1/2 | tb | Honey |
| 1/8 | ts | Hot-pepper sauce |
| 1 | Head Boston lettuce; torn in large pieces | |
| 1 | lb | Shrimp; large or medium, cooked, peeled and deveined |
| 2 | lg | Ripe nectarines; cut in thin wedges (2 3/4 cups) |
| 1 | lg | Ripe avocado; halved, seeded, peeled and sliced thin lengthwise |
| 1/2 | c | Thinly sliced red onion |
| 1 | c | Fresh basil leaves; cut in thin strips |
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