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Prep Time
20 Mins
Cook Time
50 Mins
Other Time
1 Hour 8 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Peel shrimp, and devein, if desired; set aside.

Step 2

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.

Step 3

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.

Step 4

Remove shrimp from marinade, discarding marinade.

Step 5

Grill, in 2 batches, in a grill basket over medium-high heat (350° to 400°) 3 to 4 minutes or until shrimp turn pink.

Step 6

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.

Step 7

*1 pineapple, chopped, may be substituted for papaya.

Step 8

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.

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