| 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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