Ingredients:

1 1/2 lbs. large shrimp, peeled and deveined

3 tbsp. light lime vinaigrette

3 tbsp. FRENCH'S® Honey Dijon Mustard

3 tbsp. plain nonfat yogurt

1 large mango, peeled and diced (1 1/2 cups)

1 medium red bell pepper, diced

1 medium Haas avocado, peeled, pitted and diced

1 (5 oz.) pkg. mixed salad greens

Directions:

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.

MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.

SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.