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Salad
American
2 - 4 servings
25 minutes
5 minutes
2 cups water
1 pinch salt
12 small raw shrimp, peeled
1 bag salad greens
1 clove organic garlic, mashed
3 tablespoons lemon juice
1½ cups oyster sauce
1 tablespoon sugar
3 cups red papaya, peeled, diced and liquefied in blender
1 organic carrot; peeled, diced and liquefied in blender
⅓ cup coriander
2 tablespoons roasted peanuts (cacahuates tostados) crushed
Boil the water and salt in a small pan. Add the shrimp and cook for approximately 1 minute or until they turn pink. Strain shrimp and rinse with cold water. Cut the shrimp in half.
In a large bowl, mix the first 4 sauce ingredients together, stirring constantly until the sugar is dissolved.
Add the shrimp, papaya purée, carrot purée and coriander, mixing well. Toss salad with sauce and crushed peanuts just before serving. Garnish with a few thin-sliced slivers of red papaya.
This salad can be prepared up to 2 hours before serving and stored, covered, in the refrigerator.
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