Bay Shrimp Salad
- 1 lb 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 fresh 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
