Peterson's version of the traditional shrimp cocktail with tomato sauce and lemon has charm and character. The papaya-mango salsa is spiced with chiles, cilantro, and plenty of lime juice to balance the sweetness of the fruit.
24 jumbo shrimp (about 1 1/2 pounds)
1 poblano chile, halved and seeded
1 jalapeño pepper, halved and seeded
1 cup finely chopped peeled mango
1 cup finely chopped peeled papaya
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt
How to Make It
Peel and devein shrimp; set aside.
Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates; arrange 4 shrimp over salsa.