Shrimp and Papaya Salad in Avocado

1 lb. large shrimp, peeled and deveined
2 1/2 cups ripe papaya, diced into 1/4 in. cubes
2 small lemons or 1 large lemon
1 cup chopped celery
1 red onion, finely diced
1/2 cup minced fresh flat-leaf parsley
1/2 tsp. salt
1/4 cup mayonnaise
4 cups mesclun greens (or any spicy greens)
2 Tbsp. EVOO
2 large, ripe avocados
Fresh ground black pepper
About 15 chives, finely chopped, for garnish

Bring a large pot of salted water to a boil over high heat. Add the shrimp, lower the heat to medium, and simmer until pink (about 5 min.); remove and rinse under cold water. Chop the shrimp into bite-sized pieces and place in a medium bowl. Add the papaya, juice of 1 lemon, celery, red onion, parsley, and 1/4 tsp. of salt and toss lightly just until combined. Gently fold in just enough mayonnaise so all the ingredients come together. Chill until cold to the touch.

When it's time to serve, lightly toss the mesclun greens in a medium bowl with the EVOO, the remaining salt, and some fresh ground pepper. divide the mixture among four salad plates. Halve the avocados lengthwise, cutting through the skin to the pit. Gently twist the halves until they separate and remove the pit. Using a large spoon, carefully scoop each half out of its skin. Place 1 avocado half on each salad plate and give each a little squeeze of the other lemon juice.

Fill the avocados with some of the shrimp salad, season with some fresh ground pepper, and garnish with the chives. Serve immediately.

*Original recipe courtesy of Cat Cora's Classics with a Twist p. 49

FYI: You will have LOTS of shrimp and papaya salad left over - it is great on toasted bread, kind-of like a chicken salad.