Shrimp with Papaya Barbecue Sauce


Papaya Barbecue Sauce:
½ cup Kings Organic Red Wine Vinegar
½ cup Kings orange juice
1 tbsp. dark molasses
1 tbsp. Gulden’s mustard
2 tbsp. roughly chopped garlic
¼ cup chopped jalapeno peppers
1 cup ½” diced fresh papaya
¼ cup dark brown sugar

Basmati Rice:
1 cup Kings Organic Basmati Rice
2 cups water
1 piece of orange peel
1 sprig of cilantro
1 cup ¼” dice fresh papaya
1 tbsp. chopped cilantro

Canola oil
2 pounds Kings Large Shrimp, shelled with tails on


Papaya Barbecue Sauce:

1. In a small sauce pot combine all ingredients and cook on medium heat for 20 minutes.  Cool slightly and puree mixture in a blender. Divide the mixture in half and set aside.


Basmati Rice:

1. Place rice, water, salt, orange peel and cilantro in a pot and bring to a boil.  Lower heat and cover.  Cook for 20 minutes. Rest for 10 minutes.
2. When ready to serve, remove orange peel and cilantro sprig. Fluff rice and transfer to a serving bowl.  Add papaya, chopped cilantro and season with salt and pepper.



1. Brush grill rack with canola oil.  Preheat grill or indoor grill pan to medium high heat.  Place shrimp on hot grill and brush topside with sauce. Turn shrimp over after 3 minutes and brush with sauce.  Grill for 3 minutes longer.

To serve, place rice mixture in center of four plates. Add shrimp and drizzle with sauce.


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