Shrimp with Papaya Barbecue Sauce

Ingredients

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
Salt
1 piece of orange peel
1 sprig of cilantro
1 cup ¼” dice fresh papaya
1 tbsp. chopped cilantro

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

Preparation

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.

 

Shrimp:

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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