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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter (or margarine), salt, cumin, white pepper and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat.
For salsa, wear plastic gloves to halve serrano pepper; remove seeds, stem and veins; finely chop. In a bowl, toss together serrano, papaya (and/or mango), jicama, bell pepper, pineapple (or orange) juice and cilantro (or parsley). Set aside.
Coat a grill basket with cooking spray. Arrange shrimp in basket; close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa.