Ingredients
1 cup chutney1/3 cup minced fresh cilantro2 tablespoons lime juice4 teaspoons olive oil2 teaspoons hot pepper sauce4 garlic cloves, minced10 to 14 bacon strips1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined2 medium papayas, peeled and cut into 1-inch cubes30 pineapple chunks30 cherry tomatoes8 green onions or shallots
Preparation
In a small bowl, combine the chutney, cilantro, lime juice, oil, pepper sauce and garlic. Cover and refrigerate.
Cut bacon strips in half lengthwise and widthwise. In a skillet, partially cook the bacon for 2 minutes on each side; drain. Wrap a piece of bacon around each shrimp.
On 10 metal or soaked wooden skewers, alternately thread the shrimp, papaya, pineapple, tomatoes and green onions. Brush with half the chutney mixture. Turn and brush with remaining chutney mixture. Cover and refrigerate for at least 30 minutes.
Broil 4-5 in. from the heat for 5 minutes. Turn and broil until shrimp turn pink, 5-7 minutes.
