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.
- 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
Preparing the Shrimp
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.