Fresh whole chives
for garnish if desired.
Cut one of the halved papayas crosswise
into 20 thin slices and arrange on four plates. Halve the
remaining papaya lengthwise,
cut crosswise into thin pieces, and toss it gently in a bowl
with the prosciutto and the snipped chives. (The plates and
the prosciutto mixture may be prepared, up to this point, 4
hours
in advance, and kept covered and chilled. Bring the plates
and the prosciutto mixture to room temperature before continuing
with the recipe.)
In a small bowl whisk together the lemon juice, mustard,
and salt and pepper to taste. In a large skillet heat the
oil over moderately low heat until it is warm, add the
shrimp, and season with salt and pepper. Cook the shrimp
covered, turning once or twice, for 2 to 3 minutes or until
they are just firm to the touch. Transfer them with a slotted
spoon to the prosciutto mixture, and let the oil cook until
it is lukewarm. Add the oil to the juice mixture, tossing
the mixture gently, and season the mixture with salt and
pepper. Divide the mixture among the four plates and garnish
each plate with a few whole chives if desired.
Serves 4 as a first course.
