Cherimoya With Chile Lime Shrimp

• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 tablespoon packed light brown sugar
• 1/4 teaspoon red chile flakes
• 2 teaspoons canola oil
• 1/4 teaspoon salt
• 1/2 pound (30 to 35 per lb.) peeled, cooked medium shrimp
• 1/4 firm-ripe Hawaiian papaya, peeled and cut into 1/4-in. dice
• 1/2 ripe cherimoya*, peeled, seeds left in, and cut into 1-in. chunks
• 1 teaspoon chopped cilantro leaves

1. Combine juices, sugar, chile, oil, and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, 5 minutes.
2. Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.
3. *Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.
4. Note: Nutritional analysis is per serving.

lime juice, orange juice, brown sugar, red chile flakes, canola oil, salt, shrimp, hawaiian papaya, cherimoya, cilantro

Taken from www.myrecipes.com/recipe/cherimoya-with-chile-lime-shrimp (may not work)