1/4 cup of white vinegar (60 ml)
2 crushed garlic cloves
1 small onion, thinly sliced (80 g)
1/2 lemon with skin, thinly sliced
1 tablespoon of dried red pepper flakes
1/2 teaspoon of salt or to taste
4 cups of water (960 ml)
500 grams of shrimp (with shell and head)
1 large papaya (600 g)
For the sauce
1 cup of yogurt (240 ml)
1/4 cup of mayonnaise (55 g)
2 tablespoons of lemon juice
2 tablespoons of chopped fresh dill or parsley, picado
1/2 teaspoon of salt or to taste
1/4 cup of white vinegar (60 ml)
2 crushed garlic cloves
1 small onion, thinly sliced (80 g)
1/2 lemon with skin, thinly sliced
1 tablespoon of dried red pepper flakes
1/2 teaspoon of salt or to taste
4 cups of water (960 ml)
500 grams of shrimp (with shell and head)
1 large papaya (600 g)
For the sauce
1 cup of yogurt (240 ml)
1/4 cup of mayonnaise (55 g)
2 tablespoons of lemon juice
2 tablespoons of chopped fresh dill or parsley, picado
1/2 teaspoon of salt or to taste
In a non-stick pan, mix the vinegar, garlic, onion, lemon, red pepper flakes, salt and water
Bring to a boil and cook for 3 minutes
Add the shrimp and cook for another minute
Drain and let cool
Remove the shells from the shrimp without removing the heads, and discard the heads. Reserve
Wash and peel the papaya
Cut it in half lengthwise
Remove the seeds, reserving a small amount for garnish
Divide each half into four equal slices
Prepare the sauce: In a small bowl, mix the yogurt, mayonnaise, lemon juice and dill to obtain a homogeneous mixture
Season with salt and reserve
Assemble the salad: Serve in individual plates, placing a slice of papaya in each one
Distribute the shrimp over the fruit and drizzle a little of the sauce on top
Garnish with the papaya seeds
Serve at room temperature
287 calories per serving
