Grilled Shrimp with Fresh Papaya Blatjang

Ingredients

• 2 ripe medium papayas
• halved and seeded (see Note)
• 2 scallions
• white only
• minced
• 1 tablespoon minced fresh ginger
• 1 garlic clove
• minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 tablespoons minced cilantro
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds medium shrimp
• shelled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 scallion
• chopped
• 1 garlic clove
• crushed
• One 1/2 -inch piece of fresh ginger
• peeled and chopped
• 1/2 teaspoon ground coriander
• 1 tablespoon chopped cilantro

Instructions

1. MAKE THE SHRIMP Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin.
2. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky.
3. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour.
4. Stir in the cilantro and crushed red pepper just before serving.
5. Light the grill or preheat the broiler.
6. Soak eight 8-inch bamboo skewers in water.
7. Double skewer the shrimp on 4 pairs of parallel skewers.
8. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste.
9. Spread the paste on both sides of the shrimp.
10. Grill or broil for 3 to 4 minutes, or until pink on both sides.
11. Sprinkle the shrimp with the cilantro and serve with the blatjang.