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[edit] Ingredients
2 |
pounds Large fresh shrimp peeled, deveined |
1 |
can peach nectar - (33 1/3 oz) |
4 |
teaspoons dark sesame oil divided |
¾ |
cup sliced green onions divided |
1 |
tablespoon minced fresh ginger |
¼ |
cup Fresh lime juice |
2 |
tablespoons minced fresh cilantro |
2 |
papayas peeled, cubed |
4 |
|
¼ |
cup fresh cilantro |
2 |
teaspoons freshly-grated lime zest |
2 |
tablespoons fresh lime juice |
1 |
[edit] Preparation
Step 1 |
Bring nectar to a boil and boil for 45 minutes or until reduced to 1 cup. Whisk in 2 teaspoons oil, 1/4 cup green onions, ginger, 1/4 cup lime juice and 2 tablespoons cilantro. |
Step 2 |
Pour half of mixture into a shalow dish or a zip-top bag. Toss in shrimp to coat. Cover or seal. Chill an hour, turning bag occasionally. Combine remaining oil, 1/2 cup green onions, papaya and next 5 ingredients. |
Step 3 |
Remove shrimp from marinade. Grill in a basket, covered with grill lid, over medium-high heat (350 to 400 degrees) until shrimp turn pink, about 5 minutes. |
Step 4 |
Divide papaya salsa among six plates. Place shrimp on top of salsa and drizzle with peach mixture. |
Step 5 |
[edit] About Grilled Sweet-and-Sour Shrimp
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