Grilled Chicken & Shrimp Salad Recipe

1 Servings
12.00 oz Shrimp, Large, Fresh, peeled, deveined; butterflied
2.00 ts Olive Oil
Salt; to taste
Cayenne Pepper; to taste
1.00 tb Lime juice, fresh
12.00 oz Chicken breasts, boneless,
-skinless
2.00 c Romaine Lettuce hearts, Chopped; bite-sized pieces
1.00 lg Kirby cucumber, seeded, halfed lengthwise; 1/2 inch slices
2.00 Plum tomatoes, seeded, diced
0.67 c Red Onions, diced
1.00 c Papaya cubes
2.00 tb Papayas, Cubes; for garnish
1.00 c Cilantro, Fresh, Chopped
0.50 c Basil, Fresh, Leaves, torn
Peanuts, roasted, chopped;
-for garnish

1. Prepare coals for grilling or preheat broiler.

2. Toss shrimp with half of the oil & season with salt & cayenne.
Grill or broil until just done, about 6 minutes, turning once. Place
in a bowl & toss with half of the lime juice.

3. Brush chicken with remaining oil & rub with salt. Grill or broil
till done, about 5 minutes per side. When cool enough to handle, cut
the chicken into bite-sized pieces, place in a bowl, & toss with the
remaining lime juice.

4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber,
tomatoes, onion, i cup papaya, cilantro, & 1/2 cup basil. Toss with
Tamarind-Honey Dressing (see recipe).

5. To serve, transfer to a serving platter & garnish with peanuts & additional papaya & basil. Recipe By  Terrific Pacific Cookbook

NOTES : This is an extraordinary salad of grilled large shrimp & chicken breasts, papaya, vegetable & herbs tossed in a fragrant

dressing that combines my favorite sweet &  sour flavors: tamarind & honey. You can serve it either cold or warm. In the latter case I find it tastier to mound the chicken &  shrimp on the vegetables & papaya & drizzle it with the
dressing.

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