Tender shrimp is accompanied by tropical fruit and bathed in a sweet, limey vinaigrette. The shrimp can be poached 1 day ahead, and the fruit and vinaigrette may be prepared hours ahead and refrigerated, then assembled when ready to serve. You may have vinaigrette left over from this very generous recipe.
- 3 cups dry white wine or water (or a combination)
- 1 pound jumbo shrimp (16 to 20), peeled and deveined
- 2/3 cup peanut oil or extra-virgin olive oil
- 2 limes (grated zest and juice)
- 1 to 2 tablespoons light or dark brown sugar
- 1/2 teaspoon crushed red pepper flakes or diced jalapeño chili pepper, or more to taste
- 6 cups mesclun greens
- 6 tablespoons torn mint leaves
- 6 tablespoons torn basil leaves
- 2 papayas or mangoes (may substitute 1 cantaloupe), flesh diced or sliced
In a medium saucepan over medium heat, add the wine or water or a combination. When bubbles just begin to break the surface, add the shrimp and poach until the shrimp turn pink, about 3 minutes. Transfer to a medium bowl, discarding the poaching liquid. Cover and refrigerate the shrimp for at least 1 hour and up to 1 day.
In a medium bowl, combine the oil, lime zest and juice, brown sugar and crushed red pepper flakes or jalapeno chili pepper and whisk to blend. Season with additional red pepper flakes, if desired, and salt to taste. Set the vinaigrette aside.
When ready to serve, combine the greens, mint and basil in a large bowl. Toss the shrimp with 1/4 cup of the vinaigrette and marinate for 5 minutes. Add half of the remaining vinaigrette to the bowl with the greens and herbs. Toss to coat and divide among individual plates. Top with the shrimp and fruit. Drizzle some of the remaining vinaigrette on top and serve.
Adapted from "Perfect Pairings," by Evan Goldstein and Joyce Goldstein (University of California Press, 2006, $29.95).
Tested by Nancy McKeon.
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