- 2 pounds unpeeled, large fresh shrimp
- 1 (33.8-ounce) jar peach nectar
- 1/4 cup fresh lime juice, divided
- 2 tablespoons dark sesame oil
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 4 plum tomatoes, seeded and diced
- 2 papayas or mangoes, peeled and cubed*
- 3 green onions, sliced
- 1/4 cup minced fresh cilantro
- 1/2 to 1 teaspoon chili-garlic paste
- Hot cooked rice
- Garnishes: lime slices, green onions
How to Make It
Peel shrimp, and devein, if desired; set aside.
Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to 1 cup. Stir in 2 tablespoons lime juice and next 3 ingredients. Remove from heat, and cool.
Pour half of nectar mixture in a large shallow dish or heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 1 hour.
Remove shrimp from marinade, discarding marinade.
Grill, in 2 batches, in a grill basket over medium-high heat (350° to 400°) 3 to 4 minutes or until shrimp turn pink.
Add remaining 2 tablespoons lime juice, tomato, and next 4 ingredients to remaining nectar mixture. Cook over medium heat until thoroughly heated. Stir in shrimp; serve over rice. Garnish, if desired.
*1 pineapple, chopped, may be substituted for papaya.
NOTE: Select unblemished papayes or mangoes that yield slightly to pressure. If underripe, place in a paper bag at room temperature to speed up the process.