Spicy Papaya Salsa with Grilled Shrimp |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SALSA: 2 ripe, medium papayas, peeled and diced | 1 slightly firm avocado, peeled, pit removed, and diced | 5 fresh, medium jalapeno peppers, seeded and chopped |
| 1/2 red bell pepper, diced | 1-1/2 teaspoons grated fresh ginger | 1/2 cup thinly sliced green onions |
| 2 tablespoons chopped cilantro | 1 garlic clove, minced | 1/4 teaspoon salt |
| 1-1/2 tablespoons lime juice | GRILLED SHRIMP: Mesquite chips for the grill | 15 wooden skewers |
| 2-1/2 pounds large shrimp | 1/2 cup fresh squeezed lemon juice | 3 tablespoons olive oil |
| 1/8 teaspoon ground cumin | 1/8 teaspoon chili powder | 5 large garlic cloves, minced |
| 10 peppercorns | 2 teaspoons minced chives | |
| 1 | About 3 hours before grilling, soak mesquite chips in water or according to manufacturer's directions, and soak the wooden skewers in water to prevent burning. Shell and devein shrimp, leaving tails intact. In a large bowl, combine lemon juice, olive oil, spices, and remaining ingredients, including shrimp. Refrigerate 2 hours. Remove shrimp from refrigerator and allow to stand at room temperature 20 minutes prior to grilling. Prepare charcoal grill. When embers are glowing, spread about 2 cups of chips evenly over coals. Grill shrimp on skewers until pink and opaque, 3 to 5 minutes, being careful not to overcook. Serve with the salsa. This recipe goes well with Guacamole Dip and blue corn tortilla chips. |