Grilled Prawns and Spicy Papaya Cocktail Sauce

Ingredients

For the cocktail sauce:

• 2 tablespoons extra virgin olive oil, plus more if needed
• 1/4 cup diced shallot or red onion
• 1/2 jalapeño or serrano pepper, seeded, coarsely chopped
• 1/2 ripe papaya, peeled, seeded, and coarsely chopped
• Juice of 1 lime
• 1 tablespoon sweet chili sauce, or more to taste
• 2 teaspoons Asian fish sauce, coconut aminos, or soy sauce
• 2 tablespoons unsweetened coconut milk
• Coarse salt (kosher or sea)
• 2 tablespoons fresh cilantro leaves

For the prawns:

• 1 1/2 pounds jumbo prawns or shrimp, peeled and deveined
• Coarse salt (kosher or sea)
• 1 teaspoon smoked paprika or regular paprika (sweet or hot)
• 2 tablespoons extra virgin olive oil
• 2 limes, each sliced lengthwise into 6 wedges

Directions

Step 1

Make the cocktail sauce: Heat a saucepan over medium-low heat. Add the 2 tablespoons of olive oil, the shallots, and the jalapeño and sauté until softened, 3 to 5 minutes. Let cool. Tip into a blender jar or the bowl of a food processor. Add the papaya, lime juice, chili sauce, fish sauce, and coconut milk. Process until smooth. Taste, adding a bit of salt if needed. If too thick, add another tablespoon of olive oil and blend again. Add the cilantro leaves and process until coarsely chopped. Set the cocktail sauce aside or cover and refrigerate until ready to serve.

Step 2

Line a rimmed sheet pan with foil or parchment paper for easier clean-up. Place a wire rack on top. Arrange the prawns in a single layer on the wire rack. Lightly salt the prawns from a height of 6 to 8 inches. Let the prawns rest for 30 minutes, but no longer. Pat dry with paper towels. (Do not rinse.) Dust the prawns with paprika and brush with 2 tablespoons of olive oil.

Step 3

Heat a charcoal or gas grill to medium-high. (Alternatively, heat a large grill pan on the stovetop or pan-fry the shrimp.) Grill for 2 to 3 minutes per side, or until the prawns are opaque. Do not overcook. Serve with the lime wedges and the cocktail sauce.