Saturday, May 31, 2008

Spicy Shrimp with Papaya-Lime Salsa

1 1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp freshly ground pepper

1/8-1/4 tsp cayenne

1 1/4 lb. large shrimp, peeled and deveined

2 cups cubed papaya

3 scallions, thinly sliced

1 lime, peeled and diced

Preheat the grill or broiler. Spray a grill basked or the broiler rack with nonstick cooking spray. In a large zip-close plastic bag, combine the paprika, thyme, salt, pepper, and cayenne; add the shrimp. Seal the bag, squeezing out the air; shake to coat.

Meanwhile in a small bowl, combine the papaya, scallions, and lime; set aside.

Grill the shrimp in the basket or broil them 6 inches from the heat until pink and cooked through, about 3 minutes on each side. Serve, with the salsa on the side.

Serves 4. WW Points: 4

*We aren't fans of fruity salsa, so we just made our homemade salsa-diced tomatoes, onions, cilantro, and corn-and it was great!

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