Grilled Shrimp Salad with Papaya-Seed Dressing

Mix shrimp, oil, lemon peel, and garlic in a small bowl. Cover and refrigerate 1 hour. Quarter papaya lengthwise; put 2 teaspoons seeds in food processor or blender. Wrap papaya and refrigerate until time to assemble the salad. Add dressing ingredients to papaya seeds and process until seeds are the size of coarsely crushed black pepper. Heat grill or line a broiler-pan rack with foil (for easy cleanup). Grill or broil shrimp 4 to 6 inches from heat source 3 to 4 minutes, turning once, until shrimp are almost opaque at centers. Remove to a large bowl. Peel avocado, then cut in bite-size pieces. Add to shrimp along with the lettuce. Add dressing and toss to mix and coat. Arrange on serving plates, with a papaya. Sprinkle with macadamia nuts.