GRILLED SHRIMP WITH PAPAYA SALSA

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.