Shrimp, Papaya & Mango Salad

By stancec44

insalata di scampi, papaia e mango

Ingredients

• 1/2 lemon
• Fine sea salt
• 16 large shrimp, peeled and deveined
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup fresh lime juice (from 2 large limes)
• Freshly ground black pepper
• 4 cups torn arugula (4 ounces)
• 1 (1 1/2-pound) papaya, peeled, seeded and cut into 1/2-inch cubes (4 cups)
• 1 firm-ripe mango, pitted, peeled and cut into 1/2-inch cubes
• 1 firm-ripe avocado, quartered, pitted, peeled, cut into
• 1/2-inch cubes
• 1 medium bulb fennel, cored and roughly chopped

Details

Servings 4

Preparation

Step 1

Fill a medium saucepan with 2 quarts water and squeeze juice from 1/2 lemon into the water; add 1 teaspoon salt and bring to a low boil. Add shrimp and poach until just cooked through, about 2 minutes. Drain and pat dry. Toss in a bowl with 1 tablespoon oil and 1/4 teaspoon salt.

Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add remaining 1/4 cup oil in a slow and steady stream.

Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving bowls. Reserve mixing bowl.

In the mixing bowl, combine shrimp, papaya, mango, avocado and fennel. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the shrimp mixture among the serving bowls. Sprinkle with pepper.