Museum Cafe’s Mexican Shrimp & Grilled Papaya Salad

1 Small Mexican papaya
20 Peeled and Washed Jumbo Shrimp
1-pound bag Organic Baby Greens
½-cup Feta Cheese
½-cup Salt Roasted Almonds

SPICE MIX for Shrimp
1 teaspon each: Smoked Paprika / Cumin / Garlic Powder/Salt

¼ cup lemon juice
¼ ciup Red Wine Vinegar
1 teaspoon mustard
1 Tablespoon honey
2 cloves garlic
1 cup olive/canola oil mix
Salt and Pepper To Taste

Peel and Cut Papaya  In Rings of about ¼-inch think, Brush on some olive oil and salt, then grill until grill-marks are showing. Rest papaya after grilling in refrigerator for about 10 minutes  Combine spice mix with 1 tbps of olive oil, roll shrimp in it and then grill shrimp until nice and golden brown  In a blender combine all dressing ingredients beside the olive olive, blend all ingredients and once blended start adding olive oil very slowly at a slow speed  Place Organic Greens in a salad bowl ,add dressing to taste Add Papaya cut in small pieces, add feta, add almonds and add shrimp all around the salad  Serves 4. Enjoy!

Related posts:

  1. Jimmy O’s Award-Winning Chili
  2. On the Menu recipe: Rock Bottom’s Laredo Burger
  3. On The Menu Recipe: Brick & Bell Café’s Croutons
  4. On The Menu Recipe: Osteria Romantica’s Espresso Martini
  5. Inn at Rancho Santa Fe’s Kung Pao Chicken (Thai Style)

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Posted by Staff on Apr 13, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Museum Cafe’s Mexican Shrimp & Grilled Papaya Salad”

  1. Bob

    This salad was just outstanding. Please keep this on the menu at least through the summer so I can visit and have a great lunch often.

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