Shrimp and Papaya Salad

1. 1

   Preparing the Shrimp

2. 2

   Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.

3. 3

   Preparing the Papaya

4. 4

   Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds.

5. 5

   Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board.

6. 6

   2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks.

7. 7

   Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.

8. 8

   Finishing the Salad

9. 9

   Rinse the lettuce leaves and pat dry with paper towels.

10. 10

    Rinse the parley and pat dry; remove the stems and discard.

11. 11

    Finely chop the leaves.

12. 12

    Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.

13. 13

    Stir the milk into the mayonnaise to thin it.

14. 14

    Distribute the shrimp and papaya onto the 4 plates.

15. 15

    Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.