Papaya Glazed Shrimp with Red Pepper Vinaigrette

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 4 red peppers, diced and juiced
  • 2 tablespoons honey
  • 1 tablespoon hot red pepper flakes
  • 2 tablespoons Thai fish sauce
  • 1 papaya, seeded and diced
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 cup mango nectar
  • 2 teaspoons hot pepper sauce
  • 12 shrimp, peeled and deveined
  • 6 cloves garlic, sliced
  • Olive oil
  • 1 (14-ounce) can hearts of palm, drained and cut lengthwise
  • 1 lime, juiced
  • 2 tablespoons cilantro
  • Salt
Directions
  • Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes.

  • Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree.

  • Grill shrimp, continuously basting with the papaya sauce.

  • Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt.

  • Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top.


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