Papaya Glazed Shrimp With Red Pepper Vinaigrette

By á-174942

Ingredients

• 4 red peppers diced and juiced
• 2 tablespoons honey
• 1 tablespoon hot red pepper flakes
• 2 tablespoons Thai fish sauce
• 1 papaya seeded, diced
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 cup mango nectar
• 2 teaspoons hot pepper sauce
• 12 shrimp peeled and deveined
• 6 garlic cloves sliced
• Olive oil as needed
• 1 can hearts of palm - (14 oz) drained, and cut lengthwise
• 1 lime juiced
• 2 tablespoons cilantro
• Salt to taste

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.