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.
4 to 6 servings
Total Timeunder 4 hours
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturehot & spicy, savory, sweet
- 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
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.
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.
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.
1996 Jane Butel
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