1/4 cup white vinegar (60 ml)
2 cloves of garlic, minced
1 small onion, thinly sliced (80 g)
1/2 lime, cut into thin wedges
1 tablespoon dried red pepper flakes
1/2 teaspoon salt or to taste
4 cups water (960 ml)
500g shrimp, shells and heads included
1 large papaya (600 g)
For the dressing
1 cup yogurt (240 ml)
1/4 cup mayonnaise (55 g)
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon salt or to taste
1/4 cup white vinegar (60 ml)
2 cloves of garlic, minced
1 small onion, thinly sliced (80 g)
1/2 lime, cut into thin wedges
1 tablespoon dried red pepper flakes
1/2 teaspoon salt or to taste
4 cups water (960 ml)
500g shrimp, shells and heads included
1 large papaya (600 g)
For the dressing
1 cup yogurt (240 ml)
1/4 cup mayonnaise (55 g)
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon salt or to taste
In a non-stick skillet, combine the vinegar, garlic, onion, lime, red pepper flakes, salt, and water
Bring to a boil over high heat
Add the shrimp and cook for 3 minutes
Drain and let cool
Peel the shrimp, reserving the heads and tails
Set aside
Wash and peel the papaya
Halve it lengthwise
Remove the seeds, saving some for garnish
Cut each half into four equal pieces
For the dressing: In a small bowl, combine the yogurt, mayonnaise, lime juice, and dill or parsley until smooth
Season with salt to taste
Assemble the salad: Serve individual plates with one piece of papaya on each
Distribute the shrimp over the fruit and drizzle some dressing on top
Garnish with reserved papaya seeds
Serve at room temperature
287 calories per serving
