Shrimp of the Week
Today I offer a fun salad that is so good for you, full of things we all like and with a taste we won't soon forget. Enjoy!
Spicy Grilled Shrimp Salad with Papaya Salsa
4 to 8 servings
1 pound large Alabama shrimp, peeled and deveined
1/4 cup low sodium soy sauce
1/4 cup orange juice
2 teaspoons Cointreau
1 teapsoon morita chipotle chile powder (or any smoky, hot chile powder)
6 cups baby mixed field greens, washed and dried
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup red bell pepper, small cubed
1/2 cup chopped cilantro
1/4 cup red onion, diced
1 small serrano, finely chopped
2 tablespoons fresh limejuice
1 papaya (about 1.5 lbs.), peeled, seeded and cubed
Marinate the shrimp in the soy sauce, orange juice, Cointreau and chipotle for 30 minutes.
In a large bowl, add the field greens, cucumber, carrot and celery. Sprinkle with the lemon juice followed with the oil tossing to coat, set aside.
Add the remaining ingredients in a bowl to make the salsa, set aside.
Oil a grill pan with additional olive oil and grill the shrimp on medium heat for 2 or 3 minutes or until firm to the touch. Remove and cut into bite size pieces if desired.
To serve, arrange greens mixture on plates, top with the shrimp and spoon on the papaya salsa.