2 lbs shrimp
2 cups Chinese cabbage shredded
2 cups Romaine lettuce shredded
2 ripe papayas peeled and cubed, save the seeds
1/2 cup mint
1 cup bean sprouts
1/4 cup sesame oil
1/4 cup olive oil
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Hoisin sauce
2 tbsp toasted sesame seeds
2 tbsp papaya seeds
In a large bowl combine the cabbage, lettuce, papaya, mint, and the bean sprouts. Chill well. Combine the dressing ingredients and chill well.
At service arrange a lettuce underliner on a chilled plate. Cook the shrimp according to the package instruction. Immediately toss the dressing in the cabbage mixture. Add the shrimp and toss well. Arrange on chilled plates.