Saturday, June 28, 2014
MEXICAN SHRIMP AND PAPAYA SALAD TO DIE FOR
Mexican Shrimp & Grilled Papaya Salad
1 small Mexican papaya, peeled and cut in 1/4-inch-thick rings
Olive oil and salt
20 jumbo shrimp, peeled and washed
Spice mix (recipe follows)
1 lb. organic baby greens
Dressing (recipe follows)
1/2 c. feta cheese
1/2 c. salted, roasted almonds
Brush papaya with olive oil and salt, and grill until marks are visible. After grilling, rest papaya in refrigerator for about 10 minutes.
Roll shrimp in spice mix and grill until golden brown.
Place organic greens in a salad bowl; add dressing to taste.
Add papaya, feta and almonds and toss. Divide the salad among four plates and arrange shrimp around each salad.
1/4 c. lemon juice
1/4 c. red wine vinegar
1 t. mustard
1 T. honey
2 garlic cloves
1 c. olive oil
Salt and pepper to taste
In a blender, combine all ingredients except oil. When well mixed, set blender at low speed and slowly add oil until incorporated.
1 t. each of smoked paprika, cumin, garlic powder and salt combined with 1 T. olive oil
Source: Text and image from our media partner San Diego Home/Garden Lifestyle Magazine. Each week the magazine (now into its 35th year) offers a free dining, décor or gardening tip. For more tips sign up for the free E-Club: