Serves: 4
Total Calories: 51
1. Scoop out the melon seeds. Peel the melon and halve lengthwise. Slice the melon crosswise 1/2-inch thick and put in a large shallow bowl or pie plate. Discard papaya seeds and peel. Slice the papaya crosswise 1/2-inch thick, and put in the bowl with the melon.
2. In a small bowl, whisk together the lime juice, oil, sugar, and salt. Spoon over the fruit and turn gently to coat with the dressing. Let stand about 10 minutes. Arrange the melon and papaya equally among 4 serving plates. Scatter the shrimp equally over the fruit. Garnish the salads with parsley sprigs. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Papaya and Melon Salad with Shrimp recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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