Fire and Ice Salad (Papaya Shrimp Salad)

Name: Fire and Ice Salad (Papaya Shrimp Salad)
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
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

(4)

Recipe by Julesong

Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)

People talking

Join In Now Join the conversation!

READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
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.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
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.

Submit a Recipe Correction