Place the shrimp, papaya, corn and onions into a large bowl. Add the picante sauce and lemon juice and toss to coat. Serve the shrimp mixture over the salad greens.

Let stand for 5 minutes, then drain. Cut the shrimp into thirds. 2. Using a serrated knife, halve the papaya crosswise and peel the skin. Scrape out the seeds. Using a mandoline, julienne the ...

Choose golden, slightly soft papaya. Scoop out the seeds before serving. These can be eaten in savoury dishes. They have a peppery flavour and crunchy texture. Papaya is very sweet and needs lemon ...

oz. of tinned palm hearts, shrimp, tbsp. of lime juice, tbsp. of pequi vinaigrette, tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp ...

1 1⁄2 cups of green papaya, peeled and cut into julienne 1 cup of mango, peeled and cut into thick slices 1. Take a mortar and pestle and pound the garlic and the chillies until they come to a paste.

May Hong has opened a new address at 111 avenue d'Ivry in Paris's 13th arrondissement. We're off to discover this Vietnamese ...

Fish sauce is a great condiment that your recipes might be missing. Find out all the ways you can cook with fish sauce to add ...

Plus, this recipe results in a ton of extra slaw, which keeps in the fridge for a few days, making for an ideal meal prep scenario.

The hype around tinned fish hasn't died down yet, and for good reason: It contains tons of protein and doesn't need to be refrigerated. That said, you may not know how to turn it into a whole ...