Grilled Shrimp with Fresh Papaya Blatjang

Description
Blatjang (Malay for chutney) is usually cooked, though a few versions are served raw, like salsa. This one makes a wonderfully light and refreshing dipping sauce for seafood and poultry.

Blatjang

 * 2 ripe medium papayas, halved and seeded
 * 2 scallions, white only, minced
 * 1 tablespoon minced fresh ginger
 * 1 garlic clove, minced
 * 2 teaspoons fresh lemon juice
 * ½ teaspoon ground cumin
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground white pepper
 * 2 tablespoons minced cilantro
 * ¼ teaspoon crushed red pepper

Shrimp

 * 1½ pounds medium shrimp, shelled and deveined
 * 2 tablespoons fresh lemon juice
 * 2 tablespoons olive oil
 * 1 scallion, chopped
 * 1 garlic clove, crushed
 * 1 x ½-inch piece of fresh ginger, peeled and chopped
 * ½ teaspoon ground coriander
 * 1 tablespoon chopped cilantro

Blatjang

 * 1) Scoop the papaya flesh into a food processor, leaving about ⅛ inch of flesh on the skin.
 * 2) Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky.
 * 3) Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour.
 * 4) Stir in the cilantro and crushed red pepper just before serving.

Shrimp

 * 1) Light the grill or preheat the broiler.
 * 2) Soak eight 8-inch bamboo skewers in water.
 * 3) Double skewer the shrimp on 4 pairs of parallel skewers.
 * 4) In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste.
 * 5) Spread the paste on both sides of the shrimp.
 * 6) Grill or broil for 3 to 4 minutes, or until pink on both sides.
 * 7) Sprinkle the shrimp with the cilantro and serve with the blatjang.