A recipe by Chef Dale MacKay
Preheat barbecue to high heat.
Place all the dressing ingredients into a blender on high for 1 minute. Set aside.
Grill shrimp over high heat for 1½ minutes on each side or until internal temperature reaches 74o C (165o F) and place to the side.
Chop the iceberg lettuce into 1-inch thick slices. Break it up a bit with your hands and place into a bowl.
Add the sour cream, lime zest and salt and toss well. Spread on a platter.
In a large bowl, toss avocado, mango, mint, basil, onions and shrimp together. Add about 1/3 cup of dressing, or to taste.
Top the iceburg lettuce with the shrimp mixture and serve.