Fire And Ice Salad (Papaya Shrimp Salad)

• 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

1. In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
2. 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.
3. Pour the dressing over the rice mixture and toss well to coat.
4. Chill for 1 hour.
5. To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
6. 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.

cooked jasmine rice, shrimp, papayas, picante sauce, honey, pineapple juice, lime juice, chile powder, ground cumin, fresh basil, olive oil, butter

Taken from www.food.com/recipe/fire-and-ice-salad-papaya-shrimp-salad-62200 (may not work)