A light and refreshing way to make shrimp, this salad is mixed with papaya. Papaya is in season in the summer or fall, but can be found year round. If you are going to use it out of season, make sure it is ripe. You can also use mango if you cannot find papaya.
1 bag of 20/30 count Argentinian shrimp
1 large papaya
1 celery stalk, chopped
2 tbsp mint, chopped
1/4 cup pickled onions
2 tbsp butter
1 tsp salt
Ingredients – Dressing
1/2 cup olive oil
3 tbsp lime juice
1 tsp lime rind
1 tsp grated ginger
1 tsp sugar
Salt to taste
Melt butter in a pan. Remove the shrimp shell and salt. Remove any veins in the back. Place in melted butter and cook for 2 to 3 minutes on each side. Remove and set aside to cool. Once cool, cut in half.
Peel the papaya and remove the seeds. Chop into bite size pieces and toss with the shrimp and chopped celery.
Prepare the dressing by mixing together oil, lime juice, lime rind, grated ginger and sugar. Add salt to taste. Pour over the shrimp and papaya and toss to coat thoroughly. Add pickled onions and mint and toss lightly.
Refrigerate until ready to serve. Makes 2 to 4 servings.
Note: A papaya is ripe when the skin starts to yellow.