| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Shrimp, Large Fresh |
|
|
peeled deveined |
|
|
butterflied |
| 2 |
t |
Olive Oil |
|
|
Salt, to taste |
|
|
Cayenne Pepper, to taste |
| 1 |
T |
Lime juice, fresh |
| 12 |
oz |
Chicken breasts, boneless |
|
|
skinless |
| 2 |
c |
Romaine Lettuce hearts |
|
|
Chopped bite-sized |
|
|
pieces |
| 1 |
|
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 |
T |
Papayas, Cubes for garnish |
| 1 |
c |
Cilantro, Fresh Chopped |
| 1/2 |
c |
Basil, Fresh Leaves torn |
|
|
Peanuts, roasted chopped |
|
|
for garnish |
INSTRUCTIONS
Prepare coals for grilling or preheat broiler. 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. 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. 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). 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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