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.

Ingredients
BLATJANG Shrimp
 * 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
 * 1/2 teaspoon ground cumin
 * 1/4 teaspoon salt
 * 1/4 teaspoon freshly ground white pepper
 * 2 tablespoons minced cilantro
 * 1/4 teaspoon crushed red pepper
 * 1 1/2 pounds medium Shrimp, shelled and deveined
 * 2 tablespoons fresh lemon juice
 * 2 tablespoons olive oil
 * 1 scallion, chopped
 * 1 garlic clove, crushed
 * One 1/2 -inch piece of fresh ginger, peeled and chopped
 * 1/2 teaspoon ground coriander
 * 1 tablespoon chopped cilantro

Directions

 * 1) Make the blatjang: Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour. Stir in the cilantro and crushed red pepper just before serving.
 * 2) Make the Shrimp: Light the grill or preheat the broiler. Soak eight 8-inch bamboo skewers in water. Double skewer the Shrimp on 4 pairs of parallel skewers. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste. Spread the paste on both sides of the Shrimp. Grill or broil for 3 to 4 minutes, or until pink on both sides. Sprinkle the Shrimp with the cilantro and serve with the blatjang.