Categories: Fish- Seafood

Ingredients

• 2 lbs. unpeeled, large fresh shrimp
• 1 (33.8oz.) jar peach nectar
• 1/4 cup fresh lime juice, divided
• 2 Tbsp. dark sesame oil
• 1 Tbsp. grated fresh ginger
• 1/2 tsp. salt
• 4 plum tomatoes, seeded and diced
• 2 papayas or mangos, peeled and cubed*
• 3 green onions, sliced
• 1/4 cup minced fresh cilantro
• 1/2 to 1 tsp. chili-garlic paste
• hot cooked rice
• Garnishes: lime slices green onions

Directions

1. Peel shrimp, and devein, if desired; set aside.
2. Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to I cup. Stir in 2 Tbsp. lime juice and next 3 ingredients. Remove from heat, and cool.
3. Pour half of nectar mixture in a large shallow dish or heavy-duty zip top plastic bag;

4. add shrimp. Cover or seal, and chill 1hour.

5. Remove shrimp from , marinade, discarding marinade.
6. Grill, in 2 batches, in a grill basket over medium-high heat (350 to 400 degrees) 3 to 4 minutes or until shrimp turn pink.
7. Add remaining 2 Tbsp. lime juice, tomato, and next 4 ingredients to remaining nectar mixture. Cook over medium heat until thoroughly heated. Stir in shrimp; serve over rice. Garnish, if desired.

8. 1 pineapple chopped, may be substituted for papaya.

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