Grilled Shrimp with Tropical Fruit Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
2 pounds unpeeled, large fresh shrimp |
1 (33.8-ounce) jar peach nectar |
1/4 cup fresh lime juice, divided |
2 tablespoons dark sesame oil |
1 tablespoon grated fresh ginger |
1/2 teaspoon salt |
4 plum tomatoes, seeded and diced |
2 papayas or mangoes, peeled and cubed |
3 green onions, sliced |
1/4 cup minced fresh cilantro |
1/2 to 1 teaspoon chili-garlic paste |
hot cooked rice |
garnishes: lime slices, green onions |
Directions:
1. Peel shrimp, and devein, if desired; set aside.
2. Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to 1 cup. Stir in 2 tablespoons lime juice and next 3 ingredients. Remove from heat, and cool.
3. Pour half of nectar mixture in a large shallow dish or heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 1 hour.
4. Remove shrimp from marinade, discarding marinade.
5. Grill, in 2 batches, in a grill basket over medium-high heat (350° to 400°) 3 to 4 minutes or until shrimp turn pink.
6. Add remaining 2 tablespoons lime juice, tomato, and next 4 ingredients to remaining nectar mixture. Cook over medium heat until thoroughly heated. Stir in shrimp; serve over rice. Garnish, if desired.
7. *1 pineapple, chopped, may be substituted for papaya.
8. NOTE: Select unblemished papayes or mangoes that yield slightly to pressure. If underripe, place in a paper bag at room temperature to speed up the process.
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