Papaya-Rocotillo Salsa & Shrimp

Ingredients
4 oz rocotillo chilies - seeded, diced
1 red onion, small - diced
1 green bell pepper, small - diced
2 papayas - peeled, seeded - diced
1/4 cup cilantro - minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice
32 shrimp, large
1/4 cup olive oil

Directions
To make the salsa, mix all ingredients except for the shrimp and olive oil in a medium glass bowl.Slit the shrimp through the shell lengthwise along the back from head to tail. If using wooden skewers, soak eight 10" skewers for at least 15 minutes in water. Brush shrimp with oil; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Thread 4 shrimp onto each skewer.

Heat grill; grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately.