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BAY SHRIMP SALAD

Ingredients
1 lb frozen cooked bay shrimp, thawed and drained
1 cup diced jicama (chop suey yam)
1 cup diced firm-ripe papaya
1/2 cup diced celery
1/4 cup diced onion
1 tablespoon slivered fresh basil
1 teaspoon minced parsley
Juice of half a lemon
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Ground red pepper, white pepper, and salt to taste
12 lettuce leaves
12 tomato wedges
18 fresh orange sections

Instructions
In a large bowl, combine shrimp, jicama, papaya, celery, onion, basil, parsley, lemon juice, mayonnaise, vinegar, and seasonings; mix well. To serve, place shrimp mixture on lettuce leaves and garnish with tomato wedges and orange sections. Makes 4 to 6 servings.

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