4 cups of water
1/4 cup of white wine vinegar
1 tablespoon of dried Calabrian pepper flakes
500g of whole shrimp (with shell and head)
2 cloves of garlic, minced
1 small onion, thinly sliced
1/2 lime, cut into thin slices
1 large papaya, seeded
Salt to taste
Sauce
1 cup of yogurt
1/4 cup of mayonnaise
2 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped fresh dill
Salt to taste
4 cups of water
1/4 cup of white wine vinegar
1 tablespoon of dried Calabrian pepper flakes
500g of whole shrimp (with shell and head)
2 cloves of garlic, minced
1 small onion, thinly sliced
1/2 lime, cut into thin slices
1 large papaya, seeded
Salt to taste
Sauce
1 cup of yogurt
1/4 cup of mayonnaise
2 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped fresh dill
Salt to taste
In a non-stick pan, combine the vinegar, garlic, onion, lime, Calabrian pepper flakes, salt, and water
Bring to a boil, then simmer for 3 minutes
Add the shrimp and cook for an additional 3 minutes, or until they turn pink
Drain and let cool
Remove the heads and shells from the shrimp, leaving the tail intact
Rinse and peel the papaya
Cut it in half lengthwise, then cut each half into quarters
Scoop out the seeds and reserve a few for garnish
Cut each quarter into two pieces, also lengthwise
Place one piece on each plate and top with the shrimp
Sauce
Combine the yogurt, mayonnaise, lime juice, and dill in a bowl until smooth
Season with salt to taste
Distribute the sauce over the shrimp on each plate
Garnish with reserved papaya seeds and serve at room temperature.
