• 12 shrimp 16/20
• 1 cup papaya
• 1 cup mango
• 1 thumb-sized ginger
• 1 thumb-sized turmeric
• 1 small bunch of cilantro
• 1 garlic clove
• 1 tsp. chili powder
• Salt
• Pepper
• 3 Tbsp. oil

1. Cut the mango and papaya into cubes.
2. In a blender, mix the ginger, turmeric, cilantro, garlic, chili powder, salt, pepper, and 1 Tbsp of mango. Reserve ¼ cup of the mix for later.
3. In a bowl, peel the shrimp and marinate it with the remaining mix and let it rest for at least 2 hours.
4. Put the bamboo skewers in water to avoid any splinters.
5. Prepare the skewers with 3 shrimps, 3 pieces of mango, and 3 pieces of papaya each.
6. In hot olive oil, sauté the skewers, turning them every 30 seconds until they are crispy on the outside.
7. Serve and garnish with previously reserved sauce.

Chef’s Tip:

For another version of this recipe, discard the bamboo skewers, and serve with white jasmine rice in a bowl.

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