Yield: 4 Servings
|2 tablespoons||Sesame seeds|
|2 tablespoons||Lime or lemon juice|
|½ teaspoon||Grated lime or lemon rind|
|½ teaspoon||Dry mustard|
|⅛ teaspoon||Ground cumin|
|1 pinch||Ground coriander|
|1 pinch||Cayenne pepper|
|⅓ cup||Salad oil|
|1 pounds||Small peeled, cooked shrimp|
|½ cup||Finely chopped celery|
|2 \N||Green onions -- thinly|
|2 \N||Papayas -- ripe|
|\N \N||Shredded iceberg lettuce|
|\N \N||Sour cream|
|\N \N||Lime and orange wedges (for|
1. In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly.
2. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors.
3. Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges.
Recipe By : the California Culinary Academy File