Chunks of cantaloupe and avocado are the perfect foil for the spicy shrimp and jalapeño pepper in this main-dish salad recipe.
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.