Cherimoya Shrimp Salad
Ingredients
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 tablespoon brown sugar
- ¼ teaspoon red chile flakes
- ¼ teaspoon sea salt
- ½ teaspoon sesame oil
- 2 teaspoons olive oil
- 1 tablespoon lemon or lime zest
- ½ pound (20 count) large cooked shrimp, peeled and deveined
- ½ ripe Hawaiian papaya, peeled, cut into ½-inch chunks
- ½ ripe cherimoya, peeled, cut into 1-inch chunks and tossed in juice of ½ lemon
- Optional: leaves from 4 to 6 heads of Little Gems lettuce
- For garnish: fresh cilantro leaves
Instructions
- Combine the citrus juices, brown sugar, chile and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to ⅓ cup, about 5 minutes. Remove from heat and whisk in sesame and olive oils and citrus zest. Divide shrimp, fruit and lettuce leaves (if using) between 2 plates. Drizzle salads with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out any remaining seeds.
Notes
Chef’s Notes:
This salad can be made with mango or other similar tropical fruits if cherimoya can’t be found.
Mint can be used instead for those who are indisposed to cilantro.
