Mexican Shrimp & Grilled Papaya Salad

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Restaurateur and Chef Giuseppe Ciuffa combines sweet, ripe papaya and perfectly seasoned, grilled shrimp in this fresh and light salad that has become a signature on his catering menu and at his many restaurants. The easy-to-prepare dish is ideal for lunch or dinner.  

Mexican Shrimp & Grilled Papaya Salad
Serves 4

1 small Mexican papaya, peeled and cut in 1/4-inch-thick rings
Olive oil and salt
20 jumbo shrimp, peeled and washed
Spice mix (recipe follows)
1 lb. organic baby greens
Dressing (recipe follows)
1/2 c. feta cheese
1/2 c. salted, roasted almonds

Brush papaya with olive oil and salt, and grill until marks are visible. After grilling, rest papaya in refrigerator for about 10 minutes.

Roll shrimp in spice mix and grill until golden brown.

Place organic greens in a salad bowl; add dressing to taste.

Add papaya, feta and almonds and toss. Divide the salad among four plates and arrange shrimp around each salad.


1/4 c. lemon juice
1/4 c. red wine vinegar
1 t. mustard                                                  
1 T. honey                                                                 
2 garlic cloves           
1 c. olive oil   
Salt and pepper to taste

In a blender, combine all ingredients except oil. When well mixed, set blender at low speed and slowly add oil until incorporated.

Spice Mix

1 t. each of smoked paprika, cumin, garlic powder and salt combined with 1 T. olive oil


Chef Giuseppe Ciuffa
Giuseppe Restaurants & Fine Catering

On June 9, Sonata Bistro and High Note Café will open at Symphony Towers in downtown San Diego. 

Categories: Food & Drink