--Adapted from "Picnic" (Storey Books, 2001, $9.95)
Thai Shrimp and Papaya Salad
SHRIMP: 12 large raw, cleaned and deveined shrimp
1 tablespoon toasted-sesame oil
1/4 teaspoon prepared chili paste (optional)
6 cups washed and dried baby mixed field greens
1/4 teaspoon salt
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 cup or 1 bunch cilantro
1 cup cubed papaya
1/4 cup cubed red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, seeded and minced (optional)
2 tablespoons freshly squeezed lime juice
Preheat the broiler for 15 minutes. Meanwhile, put the shrimp in a medium bowl and add the sesame oil and chili paste, if using. Toss with a spoon to coat the shrimp completely and evenly.
Lay the seasoned shrimp on a baking tray and broil them for 1 minute on the middle rack. Turn them over and broil for 1 more minute or until they are cooked through. The shrimp will be pink when they are done.
Toss the mixed greens with the salt, lemon juice and oil until all the leaves are thoroughly coated.
Pinch the leaves off the cilantro stems. Put the leaves in a small bowl with the remaining salsa ingredients and mix thoroughly with a spoon. Toss the shrimp into the salsa and stir until they are all coated. Put the mixed greens on a platter and lay the shrimp on top.
Nutritional information: 188.2 calories; 14.3 grams fat; 2 grams saturated fat; 7.8 grams protein; 9.4 grams carbohydrate; 40 milligrams cholesterol; 2.3 grams fiber