A Recipe For The Most Delicious Shrimp Salad

I've got an delicious surprise for you today!

Thanks to Robin Lim Lumsden, author of Belcour Cookbook, for sharing with us her recipe for this super yummy shrimp salad with papaya and Belcour's Honey Jerk Dressing. I can't wait to try it!

Robin's Shrimp Salad with Papaya and Honey Jerk Dressing

Ingredients

1 lb. 16-20 count raw shrimp with shells, deveined*

2 cloves garlic, crushed

4 sprigs of thyme

5 pimento berries

1 small yellow onion, quartered

2 limes, quartered

1 green Scotch Bonnet pepper

Kosher salt

Dressing

2 teaspoons of lime juice

1 tablespoon of red wine vinegar

1/2 cup yoghurt

1/2 cup Mayo

5 tablespoons Belcour Honey Jerk Sauce

1 tablespoon cilantro, leaves only, finely chopped

Salt and pepper

1 tablespoon Belcour Honey

Salad Ingredients

½ small red onion, halved and thinly sliced

1 cucumber, peeled and thinly sliced

1 head of Bibb or Boston lettuce

1 ripe papaya, peeled, seeded and cut in large wedges

1 grapefruit, peeled, pith removed and sliced

Method

In a large pot combine the garlic, thyme, pimento berries, onion, limes, the whole green scotch bonnet and four cups of water. Bring to boil over high heat and stir to dissolve salt. Add the shrimp and cook for three minutes. Drain.

Whisk dressing ingredients together and cool. Add salt and pepper as desired. Place the lettuce decoratively on four plates. Divide the papaya wedges among four plates and place shrimp on top of the papaya wedges.

Drizzle dressing over the shrimp papaya and lettuce. Toss all salad ingredients with remaining dressing and scatter on the plates. Garnish with papaya seeds.

*To devein shrimp with shells on, make an incision down the back of the shell with a sharp paring knife and remove veins.

Variation: alternately, you can use lobster tail. Remove the meat from the tail, discarding the tomalley and cut into 1” cubes. Rinse the shells and put in the broth with the salt, etc. and continue as you would with shrimp

Robin's Belcour Cookbook celebrates a Jamaican family's legacy of love, food and hospitality.

The recipes in this book reflect the richness of Jamaica's culinary landscape. Interwoven throughout the book are short vignettes of the family's history over three generations.

The recipes act as both a snapshot of a personal history and a useful manual for entertaining.

You can buy Robin's BELCOUR COOKBOOK on Amazon:

https://amzn.to/2PKTJsR