Summer Luncheon: Salads and Side Dishes: Shrimp, Mango, Papaya & Jicama Salad
Recipe created for you by Wild Thymes Farm

Summer Luncheon Index

Shrimp, Mango, Papaya & Jicama Salad

Serves 4

1/3 cup Wild Thymes Mango, Meyer Lemon, Key Lime or Tangerine Salad Refresher

6 cups water

cup fresh lemon juice

2 bay leaves

2 teaspoons salt

1 teaspoon whole black peppercorns

1 lb uncooked large shrimp, peeled, deveined, halved lengthwise

2 large mangoes, cut into inch cubes

1 papaya, cut into inch cubes

1 cup jicama, cut into inch cubes

cup chopped red onion

3 tablespoons fresh cilantro, chopped

4 large Boston or Red Leaf lettuce leaves

Bring water, lemon juice, bay leaves, salt & pepper to a boil. Reduce heat and simmer for 15 minutes. Add shrimp and simmer about 2 minutes (until opaque). Drain shrimp and transfer them to a bowl to cool. When shrimp are cool add mango, papaya, jicama, onion and cilantro and dress with Wild Thymes Salad Refresher. Place one lettuce leaf on each of four plates. Spoon shrimp salad over each lettuce leaf and serve.