This Thai Green Papaya Salad with Grilled Shrimp is served with a flavourful Sweet-and-Sour Sauce that your guests will love.
12 appetizer size servings or 4 salads
8 unpeeled large fresh shrimp
2 tablespoons peanut oil
1 Tablespoon minced garlic
splash of fish sauce
1/8 teaspoon freshly ground pepper
1/3 cup fresh lime juice
12 medium butter lettuce leaves
Green Papaya Salad-see recipe below
Thai Sweet-and-Sour Sauce- see recipe below
Toss together first 6 ingredients in low sided dish, or a large heavy zip lock bag. Place shrimp on skewers, place in marinade, place in the refrigerator for a one to three hours.
Heat barbecue, grill shrimp being careful to not overcook.
Cool shrimp completely, remove from skewers, peel and devein, leaving the tail intact.
Cover shrimp and chill in refrigerator.
Place butter lettuce leaves on a serving platter. With a slotted spoon, divide Green Papaya Salad evenly among lettuce leaves. Top each with a shrimp.
Serve with Thai Sweet-and-Sour Sauce.
Green Papaya Salad
2 cups shredded under-ripe papaya (green and firm to touch)
1 carrot shredded
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 Tbs minced garlic
1-2+ Thai Chiles, minced
1+ tsp fish sauce
Taste and adjust lime-fish sauce-chiles to your taste
Combine all ingredients, tossing gently; cover and chill.
Drain well before serving.
Thai Sweet and Sour Dressing
1/2 cup Thai chile garlic sauce *
1/4 cup coconut water
2 Tbs rice vinegar
1 Tbs grated fresh ginger
1 Tbs date palm sugar
Easy peeling of garlic: Use the back of the bowl of a teaspoon and scrape. This removes just a very thin layer – the skin of the garlic. Now use a micro plane to grate the ginger.
Combine all ingredients in a small saucepan; bring to a simmer. Remove from heat; cover and chill thoroughly.
*Thai Chile/i Garlic Sauce is available at Asian markets