Spicy Shrimp and Papaya Bites

 

These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu. We like them anytime.

Yield: 4 to 6 servings

1 cup pineapple juice

3 Tablespoons lime or lemon juice

2 Tablespoons crushed caribe chile

1 Tablespoon sesame oil

Hot pepper sauce to taste

4 cloves garlic, minced

¼ cup grated fresh coconut

1 pound large, peeled shrimp (15 to 20 count)

2 papayas, preferable watermelon variety, peeled and cut into ¾ inch cubes

  1. Combine pineapple juice, lime juice, caribe chile, sesame oil, hot pepper sauce, garlic and coconut in a medium bowl. Add the shrimp and stir to combine. Cover and marinate 2 hours in the refrigerator, stirring at least twice.
  2. Preheat the grill to medium, or 350 F. Place the rack 4 to 5 inches above the heat source. Just before grilling, lightly brush the rack with oil.
  3. Place a chunk of papaya and a shrimp on each skewer. Drizzle with marinade. Place skewers on the hot oiled rack and grill 1 ½ to 2 minutes on each side or until the shrimp are pink.

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