Fire and Ice Salad (Papaya Shrimp Salad) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :) Ingredients:
4 cups cooked jasmine rice, chilled |
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined |
2 papayas, peeled and diced |
1 cup spicy picante sauce, your favorite |
2 -3 tablespoons honey, to taste |
3 tablespoons pineapple juice |
4 tablespoons fresh lime juice |
1/2 teaspoon dried ancho chile powder |
1/4 teaspoon ground cumin |
2 tablespoons minced fresh basil |
2 tablespoons olive oil |
16 butter lettuce leaves |
Directions:
1. In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
2. 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.
3. Pour the dressing over the rice mixture and toss well to coat.
4. Chill for 1 hour.
5. To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
6. 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.
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