Grilled Shrimp with Papaya Mustard

Ingredients

• 4 servings ground pepper 
• 0.3 cup dijon mustard 
• 2 tablespoons olive oil extra virgin as needed plus more
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup honey as needed plus more
• 2 tablespoons juice of lime fresh to taste
• 4 servings lime wedges for serving
• 2 tablespoons ground mustard 
• 1.5 pounds papaya peeled seeded cut into 1/2-inch chunks
• 4 servings salt 
• 24 large shrimp deveined peeled
• 2 tablespoons rice vinegar 

Equipment

• bowl
• sauce pan
• whisk
• grill
• broiler
• spatula

Directions

1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
2. Meanwhile, make the papaya mustard.
3. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
4. Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
5. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
6. Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
7. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once.
8. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.
9. Taste
10. Book, using the USDA Nutrition Database
11. From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books.Jean-Georges Vongerichten became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced "fusion" cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.