SHRIMP, PAPAYA, AND AVOCADO PLATTER
(PLATO DE CAMARONES, PAPAYA, Y AGUACATE)

FOR THE SHRIMP:
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
FOR THE MARINADE AND DRESSING:
2 tablespoons brandy (optional)
1/3 cup fruit vinegar (my favorite is raspberry)
1 cup olive oil
3/4 cup coarsely chopped cilantro
1 teaspoon salt
1/2 teaspoon white pepper
FOR THE SALAD:
2 cups Boston lettuce leaves, cleaned
2 medium avocados
2 papayas

TO PREPARE THE SHRIMP:
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.

TO PREPARE THE MARINADE AND DRESSING:
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.

TO ASSEMBLE THE SALAD:
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.

Servings: 6-8