1 - In a small bowl, whisk together all the dressing ingredients (olive oil, fresh lemon juice, salt, black pepper, cumin and parsley), cover, and refrigerate until ready to serve.
2 - On a large platter lined with salad greens, arrange the shrimp in the center and the avocado and papaya along the sides. Sprinkle with the onion, salt, and pepper, drizzle the dressing over, and serve.
3/4 Cup Extra virgin olive oil
3/4 cup fresh lemon juice
3/4 tsp salt
3/4 tsp ground pepper
3/4 tsp. ground cumin
1 tbsp finely chopped fresh parsley
1 lb. shelled and deveined medium shrimp cooked over medium-high heat in boiling, salted water barely to cover until pink, 3 minutes, and drained well
1 large ripe papaya, peeled, seeded, and thinly sliced
1 large, ripe avocado or 2 smaller Haas avocados, peeled, pitted and thinly sliced
1/2 small red onion, finely chopped