SHRIMP AND PAPAYA SALAD

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Shrimp and Papaya Salad image

This summer salad can make a light but satisfying lunch or supper. You buy the shrimp already cooked. Serve the salad with a small bowl of broth and some buttered warm crackers. For something sweet to finish this light meal, I love to get a good thick bar of chocolate, break it into chunks and serve it with iced coffee topped with whipped cream.

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds cooked bay shrimp
1 papaya
1 head butter or Boston lettuce
A few sprigs parsley
2 tablespoons milk
1/2 cup mayonnaise
Salt

Steps:

  • Preparing the Shrimp
  • Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
  • Preparing the Papaya
  • Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
  • Finishing the Salad
  • Rinse the lettuce leaves and pat dry with paper towels.
  • Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
  • Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
  • Stir the milk into the mayonnaise to thin it.
  • Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

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