Pace Triple Pepper Papaya Shrimp Salad Food

GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP

Steps:

• In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.
• SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
• Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
• In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS

Steps:

• Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
• Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS

Steps:

• Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
• Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool. When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
• Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl. Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning. Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts. Toss again at the table and serve.

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Steps:

• In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
• In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
• Pour the dressing over the rice mixture and toss well to coat.
• Chill for 1 hour.
• To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
• Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.