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The Bermudian

Summer 2006

16 whole large shrimp, deveined and shelled
2 ripe medium to large pawpaws, peeled, pitted and thinly sliced 
2 tsp. Asian chili oil
1 lb. arugula
1 Bermuda onion, finely sliced
2 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
1 tbsp. soy sauce
1 small jalapeno pepper, finely diced
¼ cup olive oil plus extra for brushing shrimp
½ cup peanuts, coarsely chopped
2 tbsp. finely chopped cilantro
Salt and freshly ground pepper
Preheat grill.
Brush the shrimp with olive oil and season with salt and pepper to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and set aside. Season pawpaw with salt and chili oil. Grill for 2 minutes, or until grill marks appear and papaya softens.
Arrange the arugula on a large platter. Top with the pawpaw and green onion. Whisk together the lemon and lime juices, soy sauce, jalapeno and olive oil until combined. Dress salad. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.


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