Instructions: 1. Prepare coals for grilling or preheat broiler.

2. Toss shrimp with half of the oil & season with salt & cayenne. Grill or broil until just done, about 6 minutes, turning once. Place in a bowl & toss with half of the lime juice.

3. Brush chicken with remaining oil & rub with salt. Grill or broil till done, about 5 minutes per side. When cool enough to handle, cut the chicken into bite-sized pieces, place in a bowl, & toss with the remaining lime juice.

4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber, tomatoes, onion, i cup papaya, cilantro, & 1/2 cup basil. Toss with Tamarind-Honey Dressing (see resipe).

5. To serve, transfer to a serving platter & garnish with peanuts & additional papaya & basil.

NOTES : This is an extraordinary salad of grilled large shrimp & chicken breasts, papaya, vegetables & herbs tossed in a fragrant dressing that

combines my favorite sweet & sour flavors: tamarind & honey. You can serve it

either cold or warm. In the latter case I find it tastier to mound the

chicken & shrimp on the vegetables & papaya & drizzle it with the dressing.

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