Shrimp is marinated for an hour and then grilled and served on top of a bed of mixed greens. Scallops can be used in place of the shrimp if desired. Recipe by Amanda Cushman.
1 1/2 pounds large shrimp, peeled and de-veined
5 tablespoons lime juice
1/4 cup virgin olive oil
2 teaspoons ground cumin
1 small jalapeno, seeded and minced
6 tablespoons cilantro, chopped
1/4 teaspoon salt
3 large Heirloom tomatoes of mixed colors, large dice
1 shallot, minced
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
1/3 cup virgin olive oil
Salt and fresh ground pepper, to taste
4 cups mixed salad greens
1 half of a small ripe papaya, peeled, diced, garnish
Combine the shrimp with the lime, olive oil, cumin, jalapeno, cilantro and salt in a medium bowl. Toss and allow to sit at room temperature for one hour.
Combine the tomatoes, shallot, basil, balsamic, olive oil, salt and pepper in a large bowl. Toss well and set aside.
Turn the grill to high and allow to preheat for 5 minutes. Remove the shrimp from the marinade and place on the grill, discarding the marinade. Lower the heat to medium and cook the shrimp until pink and slightly curled, about 3 to 4 minutes on each side. Transfer to a plate.
Add the mixed greens to the tomatoes. Taste for seasoning.
Divide the greens between four serving plates, top with the shrimp, and garnish each serving with the diced papaya.
Yield: 4 servings.