| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Shrimp, Large, Fresh, peeled, deveined; butterflied |
| 2 | ts | Olive Oil |
| Salt; to taste | ||
| Cayenne Pepper; to taste | ||
| 1 | tb | Lime juice, fresh |
| 12 | oz | Chicken breasts, boneless, skinless |
| 2 | c | Romaine Lettuce hearts, Chopped; bite-sized pieces |
| 1 | lg | Kirby cucumber, seeded, halfed lengthwise; 1/2 inch slices |
| 2 | Plum tomatoes, seeded, diced | |
| 2/3 | c | Red Onions, diced |
| 1 | c | Papaya cubes |
| 2 | tb | Papayas, Cubes; for garnish |
| 1 | c | Cilantro, Fresh, Chopped |
| 1/2 | c | Basil, Fresh, Leaves, torn |
| Peanuts, roasted, chopped; for garnish |
INSTRUCTIONS
1. Prepare coals for grilling or preheat broiler. 2. Toss shrimp with half of the oil & season with salt & cayenne. Grill or broil until just done, about 6 minutes, turning once. Place in a bowl & toss with half of the lime juice. 3. Brush chicken with remaining oil & rub with salt. Grill or broil till done, about 5 minutes per side. When cool enough to handle, cut the chicken into bite-sized pieces, place in a bowl, & toss with the remaining lime juice. 4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber, tomatoes, onion, i cup papaya, cilantro, & 1/2 cup basil. Toss with Tamarind-Honey Dressing (see resipe). 5. To serve, transfer to a serving platter & garnish with peanuts & additional papaya & basil. Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 21:09:15 -0500 From: Randee Fried <Noellekk@AOL.COM> NOTES : This is an extraordinary salad of grilled large shrimp & chicken breasts, papaya, vegetables & herbs tossed in a fragrant dressing that combines my favorite sweet & sour flavors: tamarind & honey. You can serve it either cold or warm. In the latter case I find it tastier to mound the chicken & shrimp on the vegetables & papaya & drizzle it with the dressing.
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