I can’t think of a better summer lunch than these easily made Papaya Shrimp Boats served al fresco with a glass of crisp white wine. Ron pronounced them delicious! I agree.
Papaya Shrimp Boats:
½ lb. (250 g) fresh hand-peeled cooked shrimp
3 tbsp. mayonnaise
1 tsp. lemon juice
1 tsp. dried dill weed
¼ tsp. coarsely ground black pepper
1 ripe papaya, halved and seeded (see Note)
2 tbsp. toasted, flaked almonds, as garnish (see Note)
Combine and refrigerate all ingredients except papaya and almonds. Slice papaya horizontally, scooping out seeds. Heap shrimp into papaya, sprinkling with almonds. Serves 2.
Note: Dried papaya seeds are an interesting addition sprinkled over fresh salad greens. They add a “peppery” taste, as well as micro-nutrients. Wash them in a sieve to separate them from the pulp before drying them on a paper towel in the sun, or dry them at room temperature for several days.