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Ingredients:
SERVES 4
1 pound large shrimp, pre-cooked and peeled (16-20 per pound)
1 honeydew melon, balled
1 ripe papaya, peeled, seeded and cut into 1
1/2" chunks
Dressing:
1/2 cup red onion, chopped
1/4 cup fresh mint,
chopped
1/4 jalapeno pepper, seeded and chopped (wear gloves and do not rub
eyes when working with hot peppers)
Juice of 2 limes
1 tablespoon
balsamic vinegar
1 teaspoon honey
Garnish:
2 tablespoons balsamic
vinegar
Spinach leaves
Salt and freshly-ground pepper to taste
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Shrimp, Papaya, and Melon Salad
My brother, a chef in an earlier career, likes to leave ingredients for a
traditional salsa in large chunky pieces. He developed this delicious and
refreshing summer salad along those lines.
How to Make it
1. Whisk together dressing ingredients.
2. Combine melon and mango in
bowl. Refrigerate until ready to serve.
3. At serving time, combine fruit,
shrimp and dressing. Arrange spinach leaves on each plate, then place a serving
of salad mixture on each. Sprinkle salt, pepper, and additional chopped mint to
taste.
Note: This salad does not keep well.
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