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GRILLED SHRIMP WITH PAPAYA SALSA

Prep
20 Minutes
Cook
10 Minutes
Serves
6

Ingredients

  • 2 tablespoons oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 to 2 teaspoons Tabasco sauce
  • 1/2 teaspoon coriander seeds, freshly ground
  • 1-1/2 pounds large shrimp, peeled and deveined
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper cut into 1-inch squares
  • 1 papaya, peeled, seeded and cut into 1/2-inch dice
  • 1 fresh jalapeno pepper, seeded and minced
  • 1 green onion, minced
  • 1 tablespoon sugar
  • 1 tablespoon chopped cilantro
  • 1 tablespoon finely chopped red bell pepper
  • 6 BAYS® English Muffins, split and lightly toasted
  • 6 tablespoons butter
  • 12 thin slices papaya
  • Cilantro sprigs, if desired

Instructions

  • In a large resealable plastic bag, combine oil, lime juice, soy sauce, red pepper sauce and ground coriander. Add shrimp and pepper squares, tossing to coat well. Close bag; marinate 30 minutes at room temperature.

  • Meanwhile, combine diced papaya, jalapeno, onion, sugar, cilantro and red bell pepper; mix well. Cover and set aside.

  • Drain shrimp and peppers, reserving marinade, and thread onto skewers. Grill over hot coals until shrimp turns pink, 7-10 minutes, basting often with marinade*. Butter toasted muffin halves. Fan 2 papaya slices on each muffin half. Remove shrimp and peppers from skewers and arrange on muffin halves, topped with salsa. Garnish with cilantro, if desired.

  • * Food safety: Boil marinade ingredients before basting.
GRILLED SHRIMP WITH PAPAYA SALSA