Ingredients:
2 tablespoons mustard powder, preferably Coleman’s
1/4 cup Dijon mustard
1 tablespoons rice vinegar or plum wine vinegar
3 TBSP. orange marmalade or guava jelly
1/2 cup honey or maple syrup, plus more as needed
1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks
Kosher Salt
2 tablespoons fresh lime juice, or to taste
24 large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, plus more as needed
Dash of Sriacha sauce
Lime wedges for serving
Directions
- Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible or heat griddle pan to medium- high.
- Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
- Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
- Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
- Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
- Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.
