• 20 medium shrimp (about 3/4 pound)

• Salt and freshly ground pepper

• 2 tablespoons dry or off-dry white wine

• 1/4 cup olive oil

• 1 tablespoon red wine vinegar

• 1/2 cup diced ripe mango

• Milk or cream (optional)

• 2 medium avocados

• Lettuce leaves

• 1 green onion, thinly sliced

• 1 tomato, peeled, seeded and finely diced

1. Prepare a charcoal grill and ignite the coals. When they have completely ashed over, spread the coals around and fit the grill over them.

2. Meanwhile, peel and devein the shrimp. Thread them on skewers (you'll need four), five to a skewer. Season lightly with salt and pepper. When the fire is ready, grill the shrimp about 1 minute on each side, until just barely cooked through. Remove them from their skewers into a bowl and sprinkle them with wine while they are hot. Let them cool.

3. Make the sauce by pureeing the oil, vinegar and mango in a blender or food processor until very smooth and creamy, seasoning with salt and pepper to taste. If the sauce gets too thick, stir in a little milk or cream.

4. Cut the avocados in half lengthwise, removing the pit. Slice each half into six pieces. Alternate the avocado slices and shrimp on each of four plates. Garnish with a few tender lettuce leaves. Spoon some of the sauce over the shrimp and avocado and scatter some of the sliced green onion and diced tomato over the shrimp and sauce.

Serves 4.

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