Tropical Shrimp Salad

• 4 large oranges
• 4 teaspoons olive oil
• 2 tablespoons curry powder (Caribbean, if available)
• 1/4 cup brown sugar
• 23 cup dark rum
• 1/2 cup fresh lime juice
• 2 tablespoons kosher salt
• 4 teaspoons minced jalapeno
• 1 pound peeled, cooked shrimp
• 2 papayas (about 1 pound each), peeled, seeded and cut into 3/4-inch cubes
• 3 cups drained, rinsed, cooked or canned black beans (optional)
• 2 heads lettuce, like bibb or red leaf, washed
• 1 cup cilantro leaves

1. Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith.
2. Cut out each section, leaving membrane behind.
3. Place sections in medium bowl.
4. Squeeze remains to extract juice, and set juice aside.
5. Heat oil in small saucepan over low heat.
6. Stir in curry powder.
7. Cook until fragrant, about 2 minutes.
8. Stir in sugar, and cook until dissolved.
9. Add rum.
10. Using long kitchen match, carefully ignite rum.
11. Remove from heat.
12. Shake pan until flames subside.
13. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno.
14. Cool to room temperature.
15. Add shrimp and papaya to orange sections.
16. Pour marinade over, and toss to combine, adding black beans, if using.
17. Divide lettuce among 6 plates.
18. Top with shrimp.
19. Drizzle with remaining dressing.
20. Top with cilantro.

oranges, olive oil, curry powder, brown sugar, dark rum, lime juice, kosher salt, jalapeno, shrimp, black beans, bibb, cilantro

Taken from cooking.nytimes.com/recipes/6860 (may not work)