Recipe - Grilled Chicken And Shrimp Salad

12 ounce Shrimp, Large, Fresh,
peeled, deveined;
butterflied
2 teaspoon Olive Oil
Salt; to taste
Cayenne Pepper; to taste
1 tablespoon Lime juice, fresh
12 ounce Chicken breasts, boneless,
skinless
2 cup Romaine Lettuce hearts,
Chopped; bitesized pieces
1 lg Kirby cucumber, seeded,
halfed lengthwise; 1/2
inch slices
2 Plum tomatoes, seeded, minced
2/3 cup Red Onions, minced
1 cup Papaya cubes
2 tablespoon Papayas, Cubes; for garnish
1 cup Cilantro, Fresh, Chopped
One half cup 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 bitesized 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, & One half cup basil. Toss with
TamarindHoney Dressing (see resipe).

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

Posted to FOODWINE Digest 24 November 96

Date: Sun, 24 Nov 1996 21:09:15 0500

From: Randee Fried Noellekk@AOL.COM

NOTES : This is an extraordinary salad of grilled large shrimp & chicken
breasts, papaya, vegetables & 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.