Grilled Shrimp with Fresh Papaya Blatjang

• 2 ripe medium papayas, halved and seeded (see Note)
• 2 scallions, white only, minced
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 tablespoons minced cilantro
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds medium shrimp, shelled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 scallion, chopped
• 1 garlic clove, crushed
• One 1/2 -inch piece of fresh ginger, peeled and chopped
• 1/2 teaspoon ground coriander
• 1 tablespoon chopped cilantro

1. MAKE THE SHRIMP Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin.
2. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky.
3. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour.
4. Stir in the cilantro and crushed red pepper just before serving.
5. Light the grill or preheat the broiler.
6. Soak eight 8-inch bamboo skewers in water.
7. Double skewer the shrimp on 4 pairs of parallel skewers.
8. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste.
9. Spread the paste on both sides of the shrimp.
10. Grill or broil for 3 to 4 minutes, or until pink on both sides.
11. Sprinkle the shrimp with the cilantro and serve with the blatjang.

scallions, fresh ginger, garlic, lemon juice, ground cumin, salt, freshly ground white pepper, cilantro, red pepper, shrimp, lemon juice, olive oil, scallion, garlic, ginger, ground coriander, cilantro

Taken from www.foodandwine.com/recipes/grilled-shrimp-with-fresh-papaya-blatjang (may not work)