Shrimp turns salad
into main dish

"The Electric Kitchen" airing through July features guest chef OnJin Kim of OnJin Cafe.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. Here is one of Kim's recipes. All the recipes from the show:

Bay Shrimp Salad

1 pound frozen cooked bay shrimp, thawed and drained
1 cup diced jicama (chop suey yam)
1 cup diced firm-ripe papaya
1/2 cup diced celery
1/4 cup diced onion
1 tablespoon slivered basil
1 teaspoon minced parsley
Juice of half a lemon
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Ground red pepper, white pepper, and salt to taste
12 lettuce leaves
12 tomato wedges
18 fresh orange sections

Combine shrimp, jicama, papaya, celery, onion, basil, parsley, lemon juice, mayonnaise, vinegar and seasonings; mix well. To serve, place shrimp mixture on lettuce leaves and garnish with tomato wedges and orange sections. Serves 4 to 6.

Nutritional information unavailable.

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