Shrimp Mango Avocado Salad

0 Fill a medium pot with about 4 cups of water. Add the lime peel, parsley stems, and peppercorns. Bring to a gentle boil.
1 Reduce the heat to a simmer. Add the shrimp and cook until just pink and opaque, about 1 to 3 minutes, depending on their size.
2 Drain the shrimp and immediately transfer them to an ice bath. Once cool, drain, pat dry, and chop into bite-sized pieces.
3 Add the shrimp to a large bowl with the mango, avocado, red onion, and cilantro.
4 In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5 Pour the dressing over the salad and toss gently until evenly combined.
6 Taste, adjust the seasoning, and serve chilled or at cool room temperature, either alone, with tortilla chips, or spooned into warm tortillas.