Ingredients
- 1 pound mixed baby lettuces
- 1 cucumber, quartered, seeded and cut into bite-size pieces
- 1 pint cherry tomatoes
- ¼ cup sliced almonds, baked until lightly browned
- Croutons
- 1 pound bay shrimp
- ½ ripe papaya
- 1 avocado
- Pinch cayenne pepper
- Salt and pepper
- 1 small clove garlic, minced
- 1 teaspoon shallot, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons parsley, chopped fine
- ½ cup sherry vinegar
- 1 cup olive oil
- Salt and pepper to taste
Instructions
Cherry tomatoes:
Cut the cherry tomatoes in half, mix with some olive oil, salt and pepper. Place on a baking sheet and cook in oven at 200° for 3 hours. Cool.
Croutons:
Cut a baguette into bite-size pieces and mix with olive oil, salt and pepper, chopped garlic and thyme leaves. Bake in the oven at 375° until lightly browned, about 20 minutes
Sherry Vinaigrette:
Mix all ingredients in a bowl
Bay Shrimp Mix:
In a bowl mix 1 pound bay shrimp, ½ a ripe papaya cut into uniform bite-size pieces, 1 avocado cut in the same shape as the papaya, salt, a pinch of cayenne pepper and lime juice to taste. Let it marinate for a few minutes before serving.
Plating:
In a bowl mix the lettuces with a little salt and pepper then add vinaigrette to taste. Mix it lightly by hand, then add almonds, cherry tomatoes, croutons and cucumbers. Place it on your serving plate and put the shrimp mix in small spoonful on the salad. Enjoy.
