Raspberry Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons raspberry vinegar
9 tablespoons vegetable oil
2 tablespoons raspberry puree
2 teaspoons granulated sugar
Salt and pepper to taste

Shrimp
2 cups cleaned, cooked shrimp
1 cup raspberries
1 cup chopped mango
1 tablespoon finely chopped red onion
4 cups salad greens

Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.

Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing.

Divide greens onto four plates; top with shrimp mixture. Serve extra dressing on the side.

Serves 4.