Source: America's Favorite Food Associations

Caribbean Shrimp Salad
Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour


1 large head leaf lettuce or any other curly-edged lettuce
1 1/2 cups medium shrimp, cooked, cleaned, and devained
1 (16 oz.) can beans of your choice:, Black-eyed Beans, Great Northern Beans or Navy Beans, drained
2 cups cooked rice
1/2 cup diced green bell peppers
1/2 cup diced red onion
1/3 cup peanut oil
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro or parsley
1 teaspoon hot pepper sauce
salt and pepper, to taste
2 ripe avocados, peeled, seeded, and sliced
2 ripe papaya, peeled, seeded, and sliced
1 cup chopped, rosted, unsalted peanuts

Pull lettuce apart. Wash and dry leaves well. Generously line a serving platter with leaves. Refrigerate.

Combine shrimp, beans, rice, bell pepper, red onion, oil 1/4 cup fresh lime juice, parsley or cilantro, hot pepper sauce, and salt and pepper. Stir until well combined. Cover and refrigerate for about 1 hour.

Remove lettuce-lined platter and shrimp salad from refrigerator. Using a slotted spoon, carefully place shrimp salad in center of lettce. Place alternate slices of avocado and papaya around the edge of the shrimp salad. Sprinkle on any remaining dressing and the remaining lime juice. Garnish with chopped peanuts and serve immediately.