Who wouldn't enjoy a tropical style midnight buffet? Here's a shrimp recipe that will make you want to hula - which I prepared on Live with Regis and Kelly. To get you in a tropical mood, watch my TV segment on the Caribbean Princess. We're somewhere in the tropics.
Sipping a Mai Tai, strongly suggested.
Grilled Shrimp Salad Papaya Dressing
Recipe Chef George Hirsch | Makes four servings
Green papaya has a very mild, bland, taste. The green papaya soaks up the hot, sour, sweet and salty flavors, giving them a unique texture unlike any vegetable. Unripe papayas are readily available at many Asian markets. Select one that is very firm with shiny green peel.
2 Medium green or half-ripe papayas
12 large shrimp, peeled and devein
1/2 cup cherry or grape tomatoes, split
8 Lettuce leaves
1/4 cup unsalted roasted cashews
For Papayas Dressing
2 Tablespoons Olive Oil
Juice of 2 limes
1 teaspoon lite-soy sauce
1 Tablespoon honey
1 Maui or sweet onion, grilled & chopped
1 clove garlic, chopped
1 Tablespoon fresh cilantro, chopped
1 teaspoon chili pepper flakes
Peel skin off green papayas. Shred the green papayas into long strips using a grater or food processor.
Mix all ingredients for papaya dressing. Add dressing to shredded papayas. Arrange four plates with lettuce leaves, top with marinated shredded papaya, tomatoes and cashews.
For Shrimp Marinade
2 tablespoons Olive oil
Juice from one lime
2 teaspoons lite-soy sauce
1 Tablespoon honey
3 cloves garlic, chopped
1 Tablespoon fresh mint, chopped
Pre heat grill to a very high heat.
Mix all ingredients for shrimp marinade and pour over shrimp.
Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Remove shrimp from grill and serve with the papaya salad.
Recipe Chef George Hirsch | as seen on Live w Regis & Kelly
Makes one drink
3/4 oz. Light Rum
3/4 oz. Dark Rum
1/2 oz. Amaretto
1/2 oz. Roses lime juice
1 oz. Triple Sec
1/2 Orange Juice and 1/2 Pineapple Juice
Float 1/2 oz. of Grenadine on top
Fill a tall hi-ball glass with ice. Add the ingredients. Garnish with mint sprig, pineapple wedge and serve with a straw.