Ingredients: 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 Directions: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. |