4 oz rocotillo chile peppers, seeded, diced
1 small red onion, diced
1 small green bell pepper, diced
2 papayas, peeled, seeded, diced
1/4 cup cilantro, minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice
32 large shrimp
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground
1. For the salsa, mix the first 8 ingredients in a medium nonreactive bowl.
2. For the shrimp, slit through the shell lengthwise along the back from head to tail. If using wooden skewers, soak eight 10-inch skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
3. Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side.
4. Spoon a portion of the Papaya-Rocotillo Salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately.