1 lb. med.-sized shrimp
1 clove garlic
1/2 med. onion
1 bay leaf
Cayenne pepper to taste
1/2 lg. papaya, or sm. whole papaya
1 ripe, but still solid avocado
Juice of 1 lemon
1/4 c. each of green and red peppers
Green stalks of 3 scallions
2 heads Belgian endive
1/2 head green leaf lettuce
1/4 c. pure olive oil
2 tbsp. wine vinegar
Salt and pepper to taste

Bring a pot of water to a boil, add garlic, onion, bay leaf and cayenne pepper. Add shrimp, bring to a boil again, and simmer 2 minutes. Remove from water and rinse to cool. Shell shrimp and set aside.

With a medium-sized melon baller, cut out balls from the papaya and avocado. Add lemon juice to bowl of water big enough to cover avocado balls. Add avocado balls and set aside.

Cut green and red peppers into tiny dice, the size of confetti. Cut the green stalks of scallions into 1 1/2 inch lengths, then cut into fine julienne strips.

Clean endive and lettuce and pat dry. Cut each into ribbons.

Mix together in a large bowl the shrimp, papaya and drained avocado balls, diced peppers and scallion greens. Whisk together the oil, vinegar and salt and pepper and toss with the shrimp mixture. Gently mix in the lettuces, correct seasoning and serve.

You may substitute bay scallops or poached chicken breast, cut into large dice, for the shrimp.