Ingredients
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4 cups cooked jasmine rice, chilled
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1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
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1 cup spicy picante sauce, your favorite
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2 -3 tablespoons honey, to taste
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3 tablespoons pineapple juice
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4 tablespoons fresh lime juice
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1/2 teaspoon dried ancho chile powder
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1/4 teaspoon ground cumin
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2 tablespoons minced fresh basil
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2 tablespoons olive oil
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16 butter lettuce leaves
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2 papayas, peeled and diced
Instructions
- In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
- In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
- Pour the dressing over the rice mixture and toss well to coat.
- Chill for 1 hour.
- To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
- Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.