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  • Grilled Sweet And Sour Shrimp

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    Grilled Sweet And Sour Shrimp
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Large fresh shrimp peeled, deveined
    • 1 can peach nectar - (33 1/3 ounce)
    • 4 tsp dark sesame oil divided
    • 3/4 c. sliced green onions divided
    • 1 Tbsp. chopped fresh ginger
    • 1/4 c. Fresh lime juice
    • 2 Tbsp. chopped fresh cilantro
    • 2 x papayas peeled, cubed
    • 4 x plum tomatoes seeded, diced
    • 1/4 c. fresh cilantro
    • 2 tsp freshly-grated lime zest
    • 2 Tbsp. fresh lime juice
    • 1 tsp chile garlic paste

    Directions

    1. Bring nectar to a boil and boil for 45 min or possibly till reduced to 1 c.. Whisk in 2 tsp. oil, 1/4 c. green onions, ginger, 1/4 c. lime juice and 2 Tbsp. cilantro.
    2. Pour half of mix into a shalow dish or possibly a zip-top bag. Toss in shrimp to coat. Cover or possibly seal. Refrigeratean hour, turning bag occasionally. Combine remaining oil, 1/2 c. green onions, papaya and next 5 ingredients.
    3. Remove shrimp from marinade. Grill in a basket, covered with grill lid, over medium-high heat (350 to 400 degrees) till shrimp turn pink, about 5 min.
    4. Divide papaya salsa among six plates. Place shrimp on top of salsa and drizzle with peach mix.
    5. This recipe yields 6 servings.

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