Shrimp and Papaya Salad
- 1 pound shelled and deveined large shrimp
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon finely grated lime zest
- 1 small hot chile, such as Thai or serrano, very finely chopped
- Salt
- 1 small ripe papaya (1 1/2 pounds)peeled, seeded and cut into 3/4-inch chunks
- 1/2 small red onion, thinly sliced into rings
- 1 celery rib, thinly sliced diagonally
- 1 bunch watercress (6 ounces), thick stems discarded
- 1/2 cup cilantro leaves
- 1/4 cup salted cashews, coarsely chopped
- Fill a large bowl with ice water.
- In a large saucepan of salted boiling water, cook the shrimp until pink and curled, about 2 minutes.
- Drain and plunge the shrimp into the ice water to cool.
- Drain and pat dry.
- In a large bowl, whisk the olive oil with the lime juice, lime zest and chile and season with salt.
- Add the papaya, onion, celery, watercress, cilantro and shrimp and toss gently.
- Scatter the cashews on top and serve.
shrimp, extravirgin olive oil, lime juice, lime zest, hot chile, salt, papaya, red onion, celery, cilantro, salted cashews
Taken from www.foodandwine.com/recipes/shrimp-and-papaya-salad (may not work)