Instructions  

1 ½ POUNDS LARGE SHRIMP, PEELED AND DEVEINED. SPRINKLE LIBERALLY WITH MFNMFOODS’ PECOS PARTY PEPPER DIP DRY SEASONING MIX WHILE GRILLING. COOL SLIGHTLY.

MAKE VINAIGRETTE WHILE SHRIMP IS MARINATING: 1/3 CUP CHAMPAGNE VINEGAR ¾ CUP OLIVE OIL 1 CLOVE MINCED GARLIC 1 TABLESPOON MINCED SHALLOT SALT AND PEPPER TO TASTE WHISK TOGETHER WELL

WHILE SHRIMP IS MARINATING, ASSEMBLE SALAD: 6 CUPS ASSORTED BABY ROMAINE GREENS. (SPINACH WOULD BE GOOD AS PART OF THE MIX.) 1 RIPE PAPYA, SEEDED AND CUT INTO THIN LONG WEDGES 1 RIPE MANGO, CUT INTO LONG THIN WEDGES 2 KIWIS, PEELED, SLICED. CUT EACH SLICE IN HALF

WITH A SMALL AMOUNT OF CHAMPAGNE VINAIGRETTE, LIGHTLY DRESS BABY GREENS AND MOUND SLIGHTLY ON ROUND INDIVIDUAL SERVING PLATTERS. ARRANGE SHRIMP IN THE CENTER ON TOP. USING THE LONG THIN WEDGES OF PAPYA AND MANGO START IN THE CENTER AT THE EDGE OF THE SHRIMP AND ALTERNATE THE 2 FRUITS IN A CIRCULAR WAGON WHEEL SHAPE. ADD THE KIWI AND ON TOP OF THE OTHER 2 FRUITS ARRANGING IN THE SAME MANNER. ON TOP OF SHRIMP, GARNISH WITH AN ATTRACTIVE RED LEAF OF BABY ROMAINE.

SERVE WITH REMAINING VINAIGRETTE.

MAKES 4-6 MAIN DISH SERVINGS