4 servings
12 ounces Contessa x-large Cooked Tail-on Shrimp
1 1/2 ripe papayas or 1 cantaloupe
1 red bell pepper
1 cucumber
1 bunch spinach
3/4 cup pine nuts
3 tablespoons fresh lime juice
3 tablespoons brown sugar
3 tablespoons thai fish sauce
1/2 teaspoon chinese chile sauce
2 tablespoons fresh ginger, finely minced
2 green onions, minced
1 tablespoon fresh cilantro, minced
Heat oven to 325º F. Toast pine nuts for 10-15 minutes or until lightly golden, set aside.
Peel and seed papaya or cantaloupe, cut into 1/2 inch cubes, set aside.
Stem and seed red pepper, cut into 1/2 inch cubes, refrigerate.
Cut cucumber in half lengthwise and scrape out the seeds.
Cut into 1/4 inch long strips and place strips together and cut into 1/2 inch cubes, refrigerate.
Wash and dry spinach then cut into shreds, refrigerate.
Combine all dressing ingredients in a jar and shake.
Separate spinach onto 4 plates, place papaya, shrimp, pepper, cucumber and pine nuts in a bowl.
Shake dressing and pour on top.
Toss all ingredients and place over spinach.
Serve immediately.
Posted on 09/29/2015 at 01:19 AM
