16 whole large shrimp deveined and shelled
Olive oil
Salt and freshly ground pepper
Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
Papaya-Green Onion Salad:
1 pound arugula
2 ripe papayas, peeled, pitted and thinly sliced
4 green onions, finely sliced
Grilled shrimp (above)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 small jalapeno pepper, finely diced
1/4 cup olive oil
1/2 cup peanuts, coarsely chopped
2 tablespoons finely chopped cilantro
Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro
