Grilled Shrimp with Papaya Mustard
A delicious fusion dish combining succulent grilled shrimp with a unique papaya-mustard sauce. The sweet and tangy sauce pairs perfectly with the smoky grilled shrimp, garnished with fresh cilantro and lime.
Ingredients
- •2 tablespoons mustard powder
- •2 tablespoons rice vinegar or plum wine vinegar
- •½ cup honey
- •1½ pounds papaya
- •to taste Salt
- •2 tablespoons fresh lime juice
- •24 pieces large shrimp
- •2 tablespoons extra virgin olive oil
- •to taste Cayenne pepper
- •2 tablespoons chopped fresh cilantro leaves
- •as needed Lime wedges
Cooking Instructions
- 1.
1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
10 min
- 2.
2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
5 min
- 3.
Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
7 min
- 4.
3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
15 min
- 5.
Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
3 min
- 6.
4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.
6 min
