Shrimp with papaya, watermelon and peanut cream

A colorful composition from Denis Gorbachev, chef of the restaurant "Seafood Collection". Not an appetizer, not a salad - the word "bouquet" comes to mind here, so beautiful do the scarlet slices of watermelon look on the plate in combination with the red papaya, greens and, of course, the crimson bodies of the shrimp from frying. The viscous and oily sauce of mashed nuts binds all the disparate elements into a single whole and gives the dish a satisfying quality, or, as the chefs say, body. You can't call this recipe budget-friendly , especially because papaya and watermelon have different ripening seasons and, when cheap watermelons appear, papaya will cost an indecent amount of money. But if you want to shine, save it for a special occasion.