Recipe by Peloton Culinary & Catering
Puree the mango in a food processor until smooth.
In a stainless steel bowl combine the shrimp, mango, mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine.
Spread one side of the sliced sourdough bread with the mayonnaise and season with salt and pepper. Lightly toast the bread in a non-stick pan.
Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc