Shrimp with Frisee Lettuce, Papaya and Pine Nuts

Peel papaya, remove the seeds and cut the flesh into slices.

Rinse lettuce and spin dry. Peel cucumber, halve lengthwise, remove seeds and cut into thin slices.

Toast pine nuts in a dry pan.

To make vinaigrette: Whisk 5 tablespoons oil with salt and pepper to taste. Stir in lime juice.

In a pan, sauté shrimp in 1 tablespoon hot oil on all sides. Season with salt and pepper.

Divide frisee among 4 plates. Top each serving with 3-4 slices of papaya, cucumber slices and shrimp. Drizzle with vinaigrette and sprinkle with pine nuts. Serve immediately.