Five Spice Shrimp Skewers with Papaya Chile Salsa

By Chef Laura Published: March 7, 2013

• Yield: 8 -10 skewers of 4 shrimp each

Ingredients

• 2 lbs Shrimp peeled, deveined, tail off 16-20
• 1 teaspoon Chinese 5 spice powder
• 1 teaspoon Lemon pepper
• to taste Kosher salt
• as needed Vegetable or Canola oil
• 1 cup Papaya small dice (Hawaiian)
• 1 cup Pineapple small dice
• 1 cup Red bell pepper small dice
• 1 cup Red Onion small dice
• 1/2 cup Green onion minced
• 1 tablespoon Cilantro minced
• 1 tablespoon Fresh mint minced
• 1 cup Thai sweet chili sauce
• to tate Sambal Oelek
• to taste Kosher salt and pepper
• 8-10 each Skewers soaked 30 minutes

Instructions

1. Rub shrimp lightly with vegetable or canola oil. In small bowl, combine five spice powder, lemon pepper and kosher salt. Toss shrimp in spice mixture and let sit 15 minutes at room temperature. (Shrimp can be refrigerated overnight). Put four shrimp on each skewer.
   
2. In a small mixing bowl, combine papaya through sweet chili sauce. Toss to combine completely, adjust seasonings as necessary and add salt and pepper if desired. Cover and refrigerate.
   
3. Heat grill or grill pan over moderately high heat. Grill shrimp until seared on one side, then carefully turn skewers and sear on other side, about 4 minutes. Remove from heat.
   
4. Offer immediately with spicy papaya salsa. Garnish with additional mint, if desired.
   

• Cuisine: Seafood
• Course: Appetizer
• Skill Level: Beginner