Not just another bowl of cereal...

We actually had the energy and the means to make a dinner worthy of sharing with you. Granted, it was one night out of a dozen but we gotta start somewhere. Next time you have some good sized shrimp and want a flavorful dish that doesn't involve stir fry, try this. The mango and papaya salad is surprisingly tasty. Sarah is not a fan of either fruit but was sold at first taste. The cilantro and pepper provide a nice contrast and the salad has a very fresh and bright effect on the meal. The longest part of the meal was chopping up the fruit. The marinade and grill time are very short. Note: don't prepare the salad way ahead of time--it is much better fresh. The recipe comes from Phoenix Home and Garden Magazine.

Josh and Sarah

Serves 6

Chile Rub (we used a seafood rub)
¼ cup New Mexican chile powder
1 tablespoon blackening seasoning
- Mix together in a small bowl; set aside.

Fruit Salsa
¼ cup finely diced red pepper
1 cup finely diced mango
1 cup finely diced pineapple
1 cup finely diced papaya
2 tablespoons chopped cilantro
1 teaspoon sugar
Juice from 1 small lime
- In a small bowl, mix the salsa ingredients together; set aside.

Lemon Butter
4 tablespoons unsalted butter, softened
Juice from half a small lemon
1 teaspoon lemon zest
- In a small bowl, mix together with a fork until incorporated and set aside.

Marinade
2 tablespoons soy sauce
1 tablespoon olive oil
1 small clove garlic, minced
Freshly ground black pepper to taste
18 medium shrimp, shelled and deveined
6 (8-inch) bamboo skewers, soaked in water (don't forget this step)...
- Place first 4 ingredients in a resealable plastic bag and mix well. Add the shrimp and mix to coat. Marinate 2-3 minutes.

Photo by Werner Segarra

1. Heat grill to high. When hot, remove shrimp from marinade and put 3 shrimp on each skewer. Place skewers on a platter and lightly dust shrimp on both sides with the chile rub. 2. Grill shrimp 3 minutes per side or until just cooked through. Place skewers on a warm platter. Brush shrimp on each side with lemon butter; cover to keep warm. 3. Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on salsa and brush again with butter and leftover juices from platter. Or, serve separately.