Yield: 4 Servings

Ingredients:

20 each Shrimp, 16-20ct. size, peeled, deveined

to season Salt

to season Fresh ground black pepper

for service Chef Larry's Tostones (recipe follows)

for service Chef Larry's Papaya Mango Relish (recipe follows)

to garnish Chive, minced

For Chef Larry’s Lime Cilantro Butter:

1/2 cup Butter, softened

1 tsp. Lime zest

2 tsp. Lime juice

2 tsp. Fresh cilantro, minced

1 tsp. Garlic, minced

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry's Papaya Mango Relish and Chef Larry's Tostones per recipes, reserve. Prepare Chef Larry's Lime Cilantro Butter by combining butter, lime zest, lime juice, cilantro and garlic. Mix well and season to taste with salt and fresh ground black pepper, reserve. Preheat grill. Place shrimp on skewers and season with olive oil, salt and pepper. Grill shrimp for 3 -3 1/2 minutes on each side or until done. Remove shrimp skewers and baste generously with Chef Larry's Lime Cilantro Butter. Place tostones on a serving platter and top with Chef Larry's Papaya Mango Relish. Remove grilled shrimp from skewers and place over relish. Garnish with minced chives and serve immediately.

Chef Larry's Papaya Mango Relish

Yield: 4-6 Servings

Ingredients:

1 cup Papaya, peeled, seeded, small dice

1/2 cup Mango, peeled, seeded, small dice

1/3 cup Red onion, finely diced

1/2 tsp. Jalapeno pepper, seeded, finely diced

1 tsp Lime juice

1 1/2 tsp. Red wine vinegar

1 tsp. Olive oil

1 1/2 tsp. Sugar

2 tsp. Cilantro, chopped

1 tsp. Fresh mint, chopped

to taste Salt

to taste Fresh ground black pepper

Method:
Place ingredients in a large bowl and mix well. Season with salt and pepper. Refrigerate for 2 - 3 hours to allow flavors to develop. Warm slightly before service. Use an accompaniment for grilled chicken, fish and seafood.

Chef Larry’s Tostones (Twice Fried Plantains)

Yield: 4 Servings

Ingredients:

2 each Plaintains, unripe, peeled and cut into 1 inch thick slices

1/2 cup Cooking oil

to season Salt

Method:
Heat oil in a heavy saucepan or skillet. When oil is hot carefully fry plantain slices until golden brown. Remove and cool. Flatten plantains to 1/4 inch thickness using the bottom of a sturdy glass or between wax paper sheets. Seaon with salt and return flattened plantain slices to hot oil and fry for 30 seconds on each side.

Chef Larry's Notes:
Tostones are tradionally served with a simple sauce consisting of 1 each - garlic clove, minced and 1 tbsp. water, seasoned with salt