This ‘Taste of the Tropics’ works all year long. Throw the shrimp on the grill in the summer, or broil when it’s too cold outside, while dosing up on the Vitamin C from the zesty tropical fruit salsa.
Simmer all ingredients in a saucepan until reduced by about 1/3rd and thickened, about 15 minutes. Set aside and keep warm.
Makes 1 ½ cups
Combine the papaya with the fresh lime juice. Add the remaining ingredients, except mint, and stir to combine. Cover and refrigerate until ready to serve.
Add the mint just before serving.
Makes 3 cups
Soak 12 8”-bamboo skewers in water for 15 minutes. Prepare grill or heat broiler.
Thread 3 shrimp per skewer and brush with olive oil. Season to taste with salt and pepper.
Cook the shrimp on the grill, until desired doneness, about 2 minutes per side. During the last 30 seconds on each side, brush on the glaze. Transfer to a sheet pan, and brush again with the glaze.
Heat the olive oil in a saucepan with a tight fitting lid.
Add the onion and sauté until transparent, about 5 minutes.
Add the rice and stir to coat until the rice turns opaque, about 1 minute. Add the chicken stock and coconut milk and bring to a simmer. Add salt and pepper to taste.
Cover the pan tightly and cook until all liquid is absorbed and the rice is cooked through but not gummy, about 20 minutes.
Fluff the rice with a fork and stir in the scallions, toasted coconut and peanuts. Serve immediately
Mound the coconut peanut rice in the center of the plate. Cross two skewers of shrimp on top of the rice. Spoon the pineapple salsa over the shrimp.
Garnish with cilantro sprigs.