MEXICAN SHRIMP AND PAPAYA SALAD TO DIE FOR

Sensational shrimp and papaya salad from sunny San Diego

SUMMER CUISINE IN SAN DIEGO--Restaurateur and Chef Giuseppe Ciuffa combines sweet, ripe papaya and perfectly seasoned, grilled shrimp in this fresh and light salad that has become a signature on his catering menu and at his many restaurants. The easy-to-prepare dish is ideal for lunch or dinner. 

Chef Ciuffa

You’ll find Chef Giuseppe Ciuffa at Giuseppe Restaurants & Fine Catering in San Diego, 858-581-2205, www.giuseppecatering.com

Mexican Shrimp & Grilled Papaya Salad

Serves 4

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.

Dressing

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.

Spice Mix

1 t. each of smoked paprika, cumin, garlic powder and salt combined with 1 T. olive oil

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