THE PAPAYA “BOWL”

Steps:

• Soak wooden skewers for about 30 minutes while preparing dip and kabobs. Zest limes (about 1 and half to 2 tablespoons), then juice (about 1/3 cup); set each aside. For Black Bean Dip: Combine juice of the 2 limes with beans and next 5 ingredients (brown sugar through red pepper flakes) in food processor fitted with metal blade. Process until smooth. Set aside. Slice papaya in half; scoop out seeds. Use small end of melon scoop to make balls of papaya from both halves. Use spoon to even out inside of one half and reserve that papaya half to use as football field for "bowl" game. (Alternatively, use knife to cut around inside of one papaya half and work with large spoon to loosen large chunks of papaya meat. Cut into bite sized chunks. Peel and slice other half into similar size chunks. Reserve one half for "bowl" as above). Thread 3-4 papaya balls or chunks on a skewer. Repeat until all are used. Combine zest of the 2 limes with Tequila, water, garlic, onion, salt, hot pepper sauce. Place shrimp in large zip-loc bag with marinade. Marinate for 15 minutes. Meanwhile, place leaf lettuce on platter and put papaya half in middle of platter. You may need to trim a thin slice off bottom of papaya shell to help it balance straight. Transfer Black Bean Dip to inside of papaya bowl. Slice white part of two green onions and sprinkle across papaya bowl to represent 50 yard line. Additional whole green onions may be placed on the "sidelines". Thread 3 shrimp on each soaked skewer. Broil or grill 2-3 minutes per side or until just done. Arrange shrimp skewers on one end, and papaya skewers on the opposite end of the Papaya Bowl. Best if served immediately, but may be refrigerated, if serving later.