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

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

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

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