Papaya Glazed Shrimp With Red Pepper Vinaigrette

Recipe Ingredients

4		Red peppers - diced and juiced
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Hot red pepper flakes
2 tablespoons	30ml	Thai fish sauce
1		Papaya - seeded, diced
2 tablespoons	30ml	Ketchup
2 tablespoons	30ml	Soy sauce
1 cup	237ml	Mango nectar
2 teaspoons	10ml	Hot pepper sauce
12		Shrimp - peeled and deveined
6		Garlic cloves - sliced
		Olive oil - as needed
1		Hearts of palm - (14 oz) - drained, and
		Cut lengthwise
1		Lime - juiced
2 tablespoons	30ml	Cilantro
		Salt - to taste

Recipe Instructions

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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A31) - from the TV FOOD NETWORK

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