If you’re looking for a tasty way to prepare and serve shrimp you’ll love this recipe! I feel obliged to note that this tropical shrimp recipe may not be for everyone because the ingredients are a little on the expensive side! I made three large, very satisfying dinner-size salads.
1 pound medium-size raw shrimp,about 20 pieces
1 large bin pre-washed baby romaine or mixed greens
2 ripe papayas, cut into cubes
2 large ripe mango, cut into 12 slices
1/2 large red onion, sliced thin
1 avocado cut into chunks
1 cup uncooked farro + 3 cups broth or water
sea salt and pepper to taste
For The Marinade
1/2 cup olive oil
Juice of 1 fresh lime
1/3 cup chopped cilantro
2 pinches cayenne pepper
Make the marinade by combining all ingredients into a Vitamix or blender. Set aside.
Wash and peel the shrimp then place in a bowl. Sprinkle with salt and pepper then add marinade. Cover and refrigerate for at least 30 minutes.
About one half hour before you’re ready to eat heat the grill and soak several wooden skewers in water (I use stainless steel to avoid this step!). Cook the farro at this time according to package direction. Skewer the shrimp so they lay flat. Discard the marinade. Grill shrimp for about 1.5 to 2 minutes each side or until done. Remove shrimp from skewers when cool enough.
Make The Salad
Place desired amount of lettuce on each plate. Next add papaya chunks, avocado and red onion slices. Place 2 slices of mango on either side of each plate then arrange 5-6 shrimp on top. Sprinkle lightly with sea salt and pepper.
Combine 1/3 cup olive oil, juice of 1/2 lime (or more if desired) and about 2 Tablespoons minced cilantro in a bowl and whisk until combined. Drizzle lightly over each salad.
Place about 1/3 cup cooked faro on each plate.
Enjoy your delicious summer salad!
Note: When salads are prepared individually they make a beautiful presentation, one that’s sure to impress your guests. If serving a large group just combine all ingredients in a large bowl and toss.