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Bays Grilled Shrimp with Papaya Salsa
- 2 tablespoons oil
- 2 tablespoons lime juice - 2 tablespoons soy sauce - 1 to 2 teaspoons red pepper sauce - 1/2 teaspoon coriander seeds, freshly ground - 1-1/2 pounds large shrimp, shelled, deveined - 1 sweet red pepper, cut into 1 - 1 sweet yellow pepper, cut into 1 - Papaya Salsa [recipe follows]
In a large resealable plastic bag, combine oil, lime juice, soy sauce, red pepper sauce and ground coriander. Add shrimp and pepper squares, tossing to coat well. Close bag; marinate 30 minutes at room temperature. Drain shrimp and pepper and thread on skewers, reserving marinade. Broil over hot coals until shrimp turns pink, 7-10 minutes, basting often with marinade*. Fan 2 papaya slices on 2 muffin halves on each plate. Remove shrimp and peppers from skewers and arrange on muffin halves with salsa. Garnish with cilantro.
* Food safety- Boil marinade ingredients before basting.
Serves 6
Papaya Salsa
- 1 peeled and seeded papaya, cut into 1/2
- 1 fresh jalapeno pepper, seeded, minced - 1 green onion, minced - 1 tablespoon sugar - 1 tablespoon cilantro, chopped - 1 tablespoon sweet red pepper, finely chopped - 6 Bays English Muffins, split, lightly toasted and buttered - 12 thin slices papaya - cilantro sprigs, if desired Combine salsa ingredients; cover and set aside.
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