Recipe and photo courtesy of National Honey Board
Makes 2 to 4 servings
1 lb. (about 16-20 shrimp) larger Tiger shrimp
2 T. honey
2 whole mangos, peeled and cubed for puree
1 orange habanero pepper
1 green papaya
2 limes
Salt to taste
Clean, devein and slightly butterfly shrimp, leaving shell and tails on, cover in bowl and set in refrigerator.
Blend honey, mango, habanero and a squeeze of lime in a blender for 2 minutes. Add a pinch of salt and blend for one more minute.
Preheat grill to 350°F.
Using a mandolin with teeth, shred papaya and toss with honey, lime juice from 1 lime and salt
to taste. Cover slaw and set aside.
Wipe grill with vegetable oil on a clean cloth and place shrimp on grill for 3 minutes each side. Remove from grill and serve over a bed of fresh papaya slaw.