Recipe for Grilled Sweet-and-Sour Shrimp 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb Large fresh shrimp peeled, deveined
1 can peach nectar - (33 1/3 oz)
4 tsp dark sesame oil divided
3/4 cup sliced green onions divided
1 tbl minced fresh ginger
1/4 cup Fresh lime juice
2 tbl minced fresh cilantro
2 x papayas peeled, cubed
4 x plum tomatoes seeded, diced
1/4 cup fresh cilantro
2 tsp freshly-grated lime zest
2 tbl fresh lime juice
Instructions:
Instructions: Bring nectar to a boil and boil for 45 minutes or until reduced to 1 cup. Whisk in 2 teaspoons oil, 1/4 cup green onions, ginger, 1/4 cup lime juice and 2 tablespoons cilantro.

Pour half of mixture into a shalow dish or a zip-top bag. Toss in shrimp to coat. Cover or seal. Chill an hour, turning bag occasionally. Combine remaining oil, 1/2 cup green onions, papaya and next 5 ingredients.

Remove shrimp from marinade. Grill in a basket, covered with grill lid, over medium-high heat (350 to 400 degrees) until shrimp turn pink, about 5 minutes.

Divide papaya salsa among six plates. Place shrimp on top of salsa and drizzle with peach mixture.

This recipe yields 6 servings.

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