Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish

From the 2002 KLO dinner — Hawaiian Luau

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Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish

Ingredients in boldface have separate recipes, which follow the main recipe.

• 1 cup Papaya-Mint Relish
• Wasabi Cocktail Sauce
• 1 lb extra-large shrimp (about 16 to 20), peeled & deveined
• salt & ground black pepper
• 1/4 cup peanut oil

Prepare the grill and soak 16 to 20 bamboo or wooden skewers in water. Skewer the shrimp, tail end first, and slide the shrimp down the skewers, with the head end toward the pointed end of the skewer. Season with salt and pepper, coat with peanut oil, and refrigerate.

Prepare the Papaya-Mint Relish and Wasabi Cocktail Sauce and set aside.

Sear the shrimp on the grill for about 1 minute per side, or until cooked through. Place 2 Tbsp of cocktail sauce on each plate and arrange 4 to 5 skewers on each plate. Serve with Papaya-Mint Relish on the side.

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Papaya-Mint Relish

• 1 large ripe papaya, peeled, seeded, & diced
• 1 Tbsp julienned fresh mint leaves
• 1 Tbsp julienned fresh cilantro
• 1 tsp seeded & minced jalapeno
• 1 to 2 tsp seeded & diced red bell pepper
• 1 tsp finely minced Maui onion
• juice of 1 lime
• salt & ground black pepper

Thoroughly combine all the ingredients in a mixing bowl. Refrigerate for 1 hour.

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Wasabi Cocktail Sauce

• 2 Tbsp powdered wasabi
• 2 Tbsp water
• 1/4 cup ketchup
• 2 Tbsp prepared horseradish

Combine the wasabi powder with water to form a paste. Cover and let stand for 15 minutes. Combine the ketchup and horseradish in a separate dish and add the wasabi paste, and mix well.