With the summer temperatures rising, it is time for a recipe with cooler, lighter ingredients that can be prepared without heating up your kitchen. This salad is great for potluck parties too!
One fourth cup virgin olive oil
One fourth cup dry white wine
Two tablespoons fresh lemon juice
Two tablespoons chopped onion
Thirty large shrimp, cooked, peeled and deveined
One small head red leaf lettuce
One small head Bibb lettuce
Ten ounces fresh spinach, rinsed and stems removed
Two ripe papayas, peeled, halved, seeded and sliced lengthwise
Two avocados, peeled, pitted and sliced
One small cucumber, halved lengthwise, seeded and thinly sliced
One fourth cup toasted walnuts
Two green onions including tops, sliced
Two tablespoons honey
One fourth cup fresh lime juice
Two thirds cup virgin olive oil
Combine marinade ingredients. Marinate shrimp, refrigerated, for two hours. Mix all dressing ingredients in blender or food processor. Chill.
Arrange lettuce and spinach leaves on six individual plates. Remove shrimp from marinade and arrange on top of leaves with alternating slices of papaya, avocado and cucumber in a pinwheel design.
Sprinkle with walnuts and drizzle with dressing. Enjoy!
This is a perfect dish to serve with a New Zealand Sauvignon Blanc.