04-02-2006, 09:53 PM
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Name: Joe Pineapple Location: Brooksville, Fla. Vessel: 16-Sea Fox-Miss Dee, Malibu Kayak-XFactor Occupation: Chef Join Date: Oct 2005 Age: 50 |  Grilled Spiced Shrimp with Papaya Salsa
Grilled Spiced Shrimp with Papaya Salsa Shrimp get a quick toss with paprika, thyme, and cayenne, then they're grilled in a flash and served with cooling papaya-lime salsa. If you prefer boiling, thread 4 to 5 shrimp on each of 4 metal skewers. Makes 4 servings Ingredients: 1 1/2 teaspoons paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1/8 to 1/4 teaspoon cayenne, 1 1/4 pounds large shrimp-peeled tails left on and deveined, 2 cups cubed papaya, 3 scallions thinly sliced, 1 lime peeled and diced. 1. Spray a grill basket or the broiler rack with canola oil nonstick spray; prepare the grill or preheat the broiler. Combine the paprika, thyme, salt, pepper, and cayenne in a zip close plastic bag; add the shrimp. Squeeze out the air and seal the bag; shake to coat the shrimp. 2. Meanwhile, combine the papaya, scallions, and lime in a small bowl; set aside. 3. grill the shrimp in the basket or broil the shrimp 6 inches from the heat until just opaque in the center, about 3 minutes on each side. Serve with the salsa on the side. *TIP* We keep the tails on the shrimp when shelling, mostly for the sake of presentation, but it's not mandatory. When shelling the shrimp, it's always easier to start at the large end. Enjoy everybody this will be a great snack to watch UCLA battle against my Florida Gators!!!! May the best team win!!!
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