2 cups Water
1 pinch Salt
12 small Raw Shrimp peeled
1 bag Salad Greens
For the Sauce
1 clove Organic Garlic mashed
3 tablespoons Lemon Juice
1 1/2 cups Oyster Sauce
1 tablespoon Sugar
3 cups Red Papaya peeled diced and liquefied in blender
1 Organic Carrots peeled diced and liquefied in blender
1/3 cup Coriander
2 tablespoons Roasted Peanuts (Cacahuates Tostados) crushed
Boil the water and salt in a small pan.
Add the shrimp and cook for approximately 1 minute or until they turn pink.
Strain shrimp and rinse with cold water.
Cut the shrimp in half.
In a large bowl, mix the first 4 sauce ingredients together, stirring constantly until the sugar is dissolved.
Add the shrimp, papaya purée, carrot purée and coriander, mixing well.
Toss salad with sauce and crushed peanuts just before serving.
Garnish with a few thin-sliced slivers of red papaya.
This salad can be prepared up to 2 hours before serving and stored, covered, in the refrigerator.