Instructions: Bring the aromatic broth to a boil over high heat and add the shrimp. When the broth boils again, remove the pan from the heat and set aside allowing the shrimp to remain in the broth.

Allow the broth to cool. May be prepared several hours ahead.

Peel, split, and remove seeds from the papaya. Cut the papaya sections in half and set aside 1/4 of the papaya to garnish the plate just before serving.

Place the Sauternes in a small pot, bring to a boil over high heat, and reduce by half. Allow to cool.

Cut the prepared papaya, 3/4 of the fruit, into large pieces and place in a food processor. Puree the fruit. Add the cooled Sauternes and process for 2-3 seconds to mix thoroughly.

Taste and add a pinch of salt and pepper, if necessary.

Divide the pureed papaya between two serving plates.

Peel the cooled shrimp and divide between the two serving plates. Slice the reserved 1/4 papaya into 4-6 thin slices and place among the shrimp.

Garnish the plates with fresh mint leaves or cilantro. Prepare ahead and serve lightly chilled.

Variation: Prepare with ripe cantaloupe and season with uncooked port wine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.