Shrimp Off the Barbie

Leftover seafood can be a toughie. What to do with those grilled shrimp?

Try something you might not have thought of: Combine them with fruit. It’s not an obvious marriage, but it’s one that works well.

Papaya and shrimp go together nicely when tossed with this spicy yet slightly sweet dressing. And the mint works to highlight the contrasting flavors.

Add an ice-cold Thai beer and you’re all set.

Shrimp and Papaya Salad

Active Work and Total Preparation Time: 15 minutes * Easy

To tone down this dish’s heat, remove the seeds from the serrano pepper.

2 cloves garlic, minced

3 tablespoons lime juice

3 tablespoons fish sauce

2 tablespoons sugar

1 serrano pepper, minced

1 tablespoon minced fresh mint

1/2 pound grilled shrimp

1/2 papaya, chopped

2 cups Romaine lettuce, shredded

* Combine garlic, lime juice, fish sauce, sugar, serrano pepper and mint in medium bowl. Stir well until sugar dissolves, about 2 to 3 minutes. Add shrimp and papaya and toss to coat.

* Divide lettuce between two plates and top with shrimp and papaya.

2 servings. Each serving: 244 calories; 1,298 mg sodium; 221 mg cholesterol; 2 grams fat; 30 grams carbohydrates; 29 grams protein; 1.23 grams fiber.