Grilled spiced shrimp with papaya salsa
½ tsp, freshly ground
½ tsp, or less
1¼ pound(s), large, peeled (tails left on) and deveined
2 cup(s), cubed
3 medium, thinly sliced
1 medium, peeled and diced
- Spray a grill basket or the broiler rack with canola oil nonstick spray; prepare the grill or preheat the broiler. Combine the paprika, thyme, salt, pepper, and cayenne in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; shake to coat the shrimp.
- Meanwhile, combine the papaya, scallions, and lime in a small bowl; set aside.
- Grill the shrimp in the basket or broil the shrimp 6 inches from the heat until just opaque in the center, about 3 minutes on each side. Serve with the salsa on the side. Yields about (about 4–5 shrimp and scant 3⁄4 cup salsa per serving.