Grilled spiced shrimp with papaya salsa

Shrimp get a quick toss with paprika, thyme, and cayenne, then they’re grilled in a flash and served with cooling papaya-lime salsa. If you prefer broiling, thread 4 to 5 shrimp on each of 4 metal skewers. We keep the tails on the shrimp when shelling, mostly for the sake of presentation, but it’s not mandatory. When shelling shrimp, it’s always easiest to start at the large end. Whenever possible, it's best to purchase the shrimp the day that you're going to grill them, as they tend to go bad quickly. Remove the shrimp from the grill when the outside turns a nice pink color, being careful not to overcook.