In a medium bowl, whisk together all of the dressing ingerdients, from the olive oil to black pepper.
Assemble the Salad
In a large bowl, add the lettuce, then layer on the shrimp, peppers, radishes, avocado, and mango. Season with salt and pepper. Sprinkle chopped cilantro and squeeze a bit of fresh lime juice, if desired. Serve with dressing.
This shrimp salad is best eaten on the day it's made. However, you can store leftovers in an airtight container in the refrigerator for 2-3 days. Just be sure not to dress the salad before storing; place the dressing in a separate container in the refrigerator and only dress the salad once you're ready to eat it.You can substitute peaches or nectarines for the mango. You can use romaine lettuce, butter lettuce, or red leaf lettuce.