Shrimp and Papaya Salad

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.]

Yield:
Serves 4
Level:
Easy
Ingredients
  • 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
Directions
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    MELISSA_DARBIAN_GRILLED_POTATO_SALAD_H_

    This recipe is featured in:

    Cookout Sides & Salads