FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Fire and Ice Salad (Papaya Shrimp Salad) image

Provided by Julesong

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

Steps:

In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

Nutrition Facts : Calories 318.1, Fat 6.4, SaturatedFat 1, Cholesterol 115.2, Sodium 385.1, Carbohydrate 46.5, Fiber 4.3, Sugar 14.4, Protein 19.7