Shrimp,Avocado,and Papaya Towers

By ALICJA

It can be made earlier in the day and plated justvbefore serving.Use a two-inch ring mould to plate it,but you could easily cut the top and bottom off a small tomato paste can and use it instead.Warm Mango Coulis or Roasted Red Pepper Aioli(Provencale Seafood Stew with Halibut,Shrimp,and Mussels),that has been thinned with a little water,are suitable and colourful sauces to punch up the look and flavour of the dish.

Ingredients

• 500 g medium shrimp,cooked,shells and tails removed,deveined1 small ripe papaya,peeled,seeded,and cut in 1cm cubes
• 1 ripe avocado,peeled,seed removed,and cut in 1 cm cubes
• 1 tsp lemon juice
• 1 tbsp mayonnaise
• 1 tbsp olive oil
• 1 clove garlic,minced
• 1 tsp fresh ginger,peeled and minced
• 4 stalks green onion,chopped
• 2 sprigs fresh cilantro,chopped,for garnish.

Preparation

Step 1

Chop the cleaned shrimp into 1/2 cm pieces.In a bowl large enough to hold everything,combine all the ingredients and toss gently.Allow the flavours to meld for 1 hour.
Divide the mixture among 6 plates and tamp it carefully into a 2 inch ring mould that is 2 inches high.If desired,garnish them with cilantro leaves and surround the towers with the sauces of your choice.