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Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

['1/2 cup Asian sweet chili sauce', '2 tablespoons unseasoned rice vinegar', '1 tablespoon minced peeled fresh ginger', '12 peeled cooked large shrimp with tails left intact (about 8 ounces)', '1 large head of butter lettuce, leaves separated', '1 large mango, peeled, pitted, cut into 1/3-inch-thick slices', '1 avocado', 'halved', 'pitted', 'peeled', 'cut into 1/3-inch-thick slices']

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

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