Refresh with this shrimp salad with avocado, green papaya

 Click the play button on the video window to the right to see the story

Shrimp Salad with Avocado and Green Papaya

Ingredients:
3 Tbsp. salt
2 small green papayas, julienned
1 Tbsp. dried shrimp
2 red Thai chilies, seeded & minced
1 1/4 tsp. garlic, minced
3 Tbsp. macadamia nuts, toasted & minced
3 Tbsp. lime juice, fresh
2 Tbsp. sugar
2 Tbsp. fish sauce
2 Tbsp. sesame oil
1 Tbsp. canola oil
16 large shrimp, peeled & deveined
1/2 tsp. ginger, minced
1 Tbsp. scallion “white part only” minced
16 ea. mint leaves
4 ea. radicchio leaves
1 ea. avocado, halved, pitted, peeled & sliced into four fans

Preparation:
Stir salt into a bowl of cold water and add the julienned papaya. Soak for about one hour. Place the dried shrimp in a bowl cover with hot water and let sit for one hour. Drain the papaya & rinse under cool water then pat dry. Drain the shrimp them mince. Place shrimp, papaya, chilies, 1/4 tsp. of garlic, 2 Tbsp. macadamia nuts, lime juice, 1 Tbsp. fish sauce and 1 Tbsp. of sugar in a bowl and toss together.

Heat sesame oil and canola oil in a heavy sauté pan over medium to high heat. Add shrimp, garlic ,ginger and scallions. Sauté for about two minutes then add the remaining fish sauce wile stirring the pan to deglaze. Add the remaining sugar and mint sauté for thirty seconds.

To serve arrange the radicchio leaves on a plate. Place the papaya mixture in the radicchio cups. Then place the avocado fan on top of each serving. Put the shrimp on top of each salad. Garnish the salad with the remaining macadamia nuts.

Recipe Courtesy: Chef Roy Yamaguchi, Roy's Hawaiian Fusion Cuisine