Prawns with Mango, Papaya and Grapefruit

| Seafood: Shrimp

What you need

Ingredients: 1 c. Chopped Tomato; 1 Thinly SlicedAvocado (optional); 1 c. Pink Grapefruit Sections; 1 c. Peeled and Slice Papaya; 1 c. Peeled and Sliced Mango; 4 c. Mixed Salad Greens; To Taste Salt and Pepper; 2 tbsp Olive Oil; 2 tbsp Chopped Fresh Chives; 2 tbsp Chopped Fresh Basil; 2 tbsp Chopped Fresh Parsley; 2 tbsp Balsamic Vinegar; 1 tbsp Chopped Fresh Chives; 1 tbsp Chopped Fresh Basil; 1 tbsp Chopped Fresh Parsley; 1 tbsp Sesame Oil; ¼ c. Rice Vinegar; 1 c. Mirin; 24 Large Alabama Gulf Shrimp, peeled and deveined; 1 tsp Honey; 1 tbsp Sesame Oil; 4 Garlic Cloves, crushed; 3 tbsp Soy Sauce; ¼ c. Minced Fresh Ginger; 1/3 c. Fresh Lime Juice; ½ c. Apple Juice

Steps

1.

Shrimp

2.

Mix the apple juice, lime juice, ginger, soy sauce, garlic, sesame oil and honey in a shallow dish. Add the shrimp to the apple juice mixture and turn to coat. Marinate at room temperature for 30 minutes, turning occasionally. Sauté the undrained shrimp in a skillet for 5 to 7 minutes or until the shrimp turn pink. Chill, covered, in the refrigerator.

Sesame Dressing

1.

Combine the mirin, vinegar, sesame oil, parsley, basil and chives in a jar with a tight-fitting lid and seal tightly. Shake to mix.

Vinegar Dressing

1.

Combine the vinegar, parley, basil, chives, olive oil, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.

Salad

1.

Toss the shrimp with the sesame dressing in a bowl. Arrange the salad greens evenly on 6 plates and top each with 4 shrimp in a swirling patter. Arrange the mango, papaya, grapefruit and avocado around the shrimp and place the tomato in the center. Drizzle with the vinegar dressing and serve immediately.