SHRIMP WITH PAPAYA SALSA A grill basket or skewers make the shrimp easier to turn. If you don't have either, lightly coat the grill rack with cooking oil or nonstick cooking spray. 1 1/2 pounds fresh or frozen large shrimp in shells 1 tablespoon butter or margarine, melted 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon white pepper 1/8 teaspoon ground red pepper 1 fresh serrano pepper 1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1 1/3 cups) 1/3 cup chopped red sweet pepper 1/3 cup chopped, peeled jicama 2 tablespoons pineapple juice or orange juice 1 tablespoon snipped fresh cilantro or parsley

Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together the melted butter or margarine, salt, cumin, white pepper, and red pepper in a small bowl. Drizzle over shrimp, tossing to coat.

For salsa, wear plastic gloves to work with the serrano pepper. Halve pepper and remove seeds, stem, and veins; finely chop. Toss together the chopped serrano pepper, papaya and/or mango, sweet pepper, jicama, pineapple or orange juice, and cilantro or parsley in a bowl. Ser aside.

Arrange shrimp in a lightly greased grill basket; close basket. Or, thread shrimp on eight metal skewers, leaving 1/4 inch between pieces.

For a charcoal grill, place basket or skewers on grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place basket or skewers on the grill rack. Cover and grill as above.

Serve shrimp with salsa.

Makes 6 servings.

1 Serving - Calories: 102, Fat: 3g (Saturated: 1g), Cholesterol: 136mg, Sodium: 259mg, Carbohydrate: 5g, Protein: 14g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]