Shrimp, Papaya, and Avocado Salad (Ensalada de Camarones, Papaya, y Aguacate)
Servings 6-8

salted water or chicken stock to boil shrimp
juice of 1 lemon
1 lemon, cut in half
1 Italian frying pepper (or bell pepper), seeded and diced
1/2 medium yellow onion, peeled and diced
2 pounds medium shrimp, peeled and cleaned
2 tablespoons brandy (optional)
1/3 cup fruit vinegar (my favorite is strawberry)
1 cup olive oil
3/4 cup coarsely chopped cilantro
1 teaspoon salt
1/2 teaspoon white pepper
2 cups Boston lettuce leaves, cleaned
2 medium avocados, peeled
1 ripe papaya, peeled (medium sized papaya)

Combine the water, lemon juice, lemon, frying pepper, and onion in a pot large enough to hold the liquid and shrimp. Bring to a boil. Add the shrimp and cook for 5 minutes, or until they turn pink. Drain and cool. In a bowl, whisk the brandy, vinegar, oil, cilantro, salt, and pepper. Reserve 1/3 cup. Pour the rest over the shrimp and let it marinate in the refrigerator for at least an hour or overnight. Line a platter with the lettuce. Peel and slice the avocados and papayas and alternate slices of each. Brush with the reserved dressing. Drain the shrimp and put them in the middle of the platter.