Papaya Salsa With Garlic Shrimp

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Soul Food Appetizers

Big Mama has complied a collection of her best Soul Food Appetizer Recipes for you along with tips on cooking. Feel free to browse and find the recipe that's right for you. As Always if you have a recipe you would like to share email Big Mama and See your recipe Featured.

Papaya Salsa With Garlic Shrimp

Ingredients:

2 ripe medium papayas peeled and diced
1 slightly beaten firm avacado, peeled, pit removed, and diced
5 fresh,medium jalapeno peppers. seeded and chopped
1/2 red bell pepper, diced
1 1/2 teaspoons grated fresh ginger
1/2 cup thinly sliced green onons
2 tablespoons chopped cilantro
1 garlic clove minced
1/4 teaspoon chili powder
1/4 teaspoon salt
1 1/2 teablespoons lime juice

Directions:

Combine all the above ingredients in a medium bowl and mix well. cover and refrigerate overnight.

Grilled Shrimp

Mesquite chips for the grill
15 wooden skewers
2 1/2 pounds large shrimp
1/2 cup freshly squeezed lemon juice
3 tablespoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
5 large garlic cloves, minced
10 pepperconrs
2 teaspoons minced chives

Directions for grilled shrimp:

About 3 hours before grilling, soak mesquite chipsin water according to manufacturer's directions, and soak the wooden skewers in waer to prevent burning. Shell and devin shrimp, leaving tails intact. In a large bowl, combine lemon juice, olive oil, spices, and remaining ingredients, icluding shrimp. Refrigerate 2 hours. Remove shrimp from refrigerator and allow to stand at room temperature for about 20 minutes prior to grilling. Prepare charcoal grill. When embers are glowing, spread about 2 cups of chipsevenly over coals. Grill shrimp on skewers until pink and opaque, 3 to 5 minutes, being careful not to overcook. Serve with the salsa.

Extracted from: African American Heritage Cookbook by Carolyn Quick Tillery

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