Grilled Shrimp with Papaya Mustard

Name: Grilled Shrimp with Papaya Mustard
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons fresh lime juice, or to taste; 1½ pounds papaya, peeled, seeded, and cut into ½-inch chunks; 2 tablespoons rice vinegar or plum wine vinegar; 24 large shrimp, peeled and deveined; Cayenne pepper; 2 tablespoons extra virgin olive oil, plus more as needed; ½ cup honey, plus more as needed; 2 tablespoons mustard powder, preferably Coleman’s; Salt; ¼ cup Dijon mustard; Lime wedges for serving; 2 tablespoons chopped fresh cilantro leaves

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Simple grilled shrimp combined with papaya mustard becomes wondrous. The fabulous dipping sauce, which combines mustard powder for heat and Dijon-style mustard for complexity, is also wonderful over tuna, crab, or scallops. I like it on hot dogs too.

Ingredients

2 tablespoons mustard powder, preferably Coleman’s
¼ cup Dijon mustard

Asia
Fish course
Pescatarian
Gluten-free

Method

Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed. Put the honey in a small heavy saucepan over medium-high