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Grilled Shrimp and Papaya Salsa

1 1/2 pound fresh or frozen large shrimp in shells

1 tablespoon butter or margarine, melted

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon white pepper

1/8 teaspoon ground red pepper

1 fresh serrano pepper

1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)

1/3 cup chopped, peeled jicama

2 tablespoon pineapple juice or orange juice

1 tablespoon snipped fresh cilantro or parsley

1/3 cup chopped red sweet pepper

Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat. 2. For salsa, wear plastic gloves to halve serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together serrano pepper, papaya or mango, sweet pepper, jicama, pineapple or orange juice, and cilantro or parsley. Set aside. 3. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling.