Name: Papaya Boats with Sesame Shrimp
Ingredients: 2 tb Sesame seeds; 2 tb Lime or lemon juice; 1/2 ts Grated lime or lemon rind; 1/2 ts Dry mustard; 1/8 ts Salt; 1/8 ts Ground cumin; 1 pn Ground coriander; 1 pn Cayenne pepper; 1/3 c Salad oil; 1 lb Small peeled, cooked shrimp; 1/2 c Finely chopped celery; 2 Green onions -- thinly; Sliced; 2 Papayas -- ripe; Shredded iceberg lettuce; Sour cream; Lime and orange wedges (for; Garnish)

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	California		4	Servings

INGREDIENTS

2	tb	Sesame seeds
2	tb	Lime or lemon juice
1/2	ts	Grated lime or lemon rind
1/2	ts	Dry mustard
1/8	ts	Salt
1/8	ts	Ground cumin
1	pn	Ground coriander
1	pn	Cayenne pepper
1/3	c	Salad oil
1	lb	Small peeled, cooked shrimp
1/2	c	Finely chopped celery
2		Green onions — thinly
		Sliced
2		Papayas — ripe
		Shredded iceberg lettuce
		Sour cream
		Lime and orange wedges (for
		Garnish)

INSTRUCTIONS

1. In a small frying pan, stir sesame seeds over medium heat until lightly
browned (6 to 8 minutes); cool slightly.
2. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin,
coriander, and cayenne. Using a whisk or fork, gradually beat in oil until
well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder
for garnish. Lightly mix in shrimp, celery, and onion. Cover and
refrigerate for 1 to 2 hours to blend flavors.
3. Peel papayas. Cut in half and scoop out seeds. Place each half on a
salad plate lined with shredded lettuce. Fill each half with a fourth of
the shrimp mixture. Top each with a dollop of sour cream and sprinkle with
reserved sesame seed. Garnish with lime and orange wedges.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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