Name: Grilled Shrimp with Papaya Mustard
Yield: 4 servings
Ingredients: 2 tablespoons mustard powder, preferably Coleman's; 1/4 cup Dijon mustard; 2 tablespoons rice vinegar or plum wine vinegar; 1/2 cup honey, plus more as needed; 1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks; Salt; 2 tablespoons fresh lime juice, or to taste; 24 large shrimp, peeled and deveined; 2 tablespoons extra virgin olive oil, plus more as needed; Cayenne pepper; 2 tablespoons chopped fresh cilantro leaves; Lime wedges for serving

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Grilled Shrimp with Papaya MustardCookbook cover image courtesy of Random House

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.

Recipe notes

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