Papaya with Shrimp and Pomegranate

  • Yield: 8 servings


2-- papayas, peeled, halved, seeded
1pound bay shrimp, cooked, peeled, deveined
1-- pomegranate
-- Bottled raspberry vinaigrette salad dressing
-- Watercress for garnish


  1. Cut the papayas lengthwise into thin slices and arrange on 8 salad plates.
  2. Divde the shrimp evenly between the 8 plates.
  3. Split the pomegranate and remove the seeds.
  4. Sprinkle 2 tablespoons of seeds on each plate.
  5. Warm the raspberry vinaigrette in a small saucepan. Spoon a small amount of vinaigrette over the papaya and shrimp.
  6. Garnish with watercress.

Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).