Grilled Shrimp and Tropical Fruit

  • 24 bamboo skewers
  • 24 medium shrimp, peeled and deveined
  • 2 ripe mangoes, cut into large chunks
  • 1 medium papaya, cut into large chunks
  • 24 chunks red onion, parboiled briefly
  • 6 tablespoons NEERA'S Caribbean Salsa
  • 1 tablespoon olive oil

Set the skewers in water to soak for as long as possible before grilling. This keeps them from burning on the grill.

Prepare all the items and toss with the salsa and the oil. Marinate refrigerated for up to 3 hours.

Skewer one piece each of the shrimp, mango, papaya and onion. Put the shrimp on last, closest to the point. Keep all the ingredients up close to the pointed end. Grill over a medium charcoal fire until the shrimp are rosy pink, basting often with the marinade. Serve hot or cold.

Serves 12 as an appetizer.

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Recipe courtesy of Cinnabar Specialty Foods