We loved the way the spicy kick from the shrimp mellowed with each bite of sweet papaya and cool, creamy avocado—so much, in fact, that we gave this dish our highest rating. To cut down on prep time, we recommend using metal skewers. If you prefer to use wooden ones, be sure to soak them in water 30 minutes before grilling.
24 jumbo shrimp, peeled and deveined with tails intact (about 1 1/2 pounds)
Thread 3 shrimp onto each of 8 skewers. Brush with olive oil; sprinkle evenly with salt and red pepper. Place kebabs on grill rack or grill pan coated with cooking spray; grill over medium-high heat 2 minutes on each side or until shrimp are done. Keep warm.
Serve kebabs with Avocado and Papaya Salad. Garnish with lime wedges, if desired.