Grilled Shrimp With Tropical Fruit Sauce

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Southern Living


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2 pounds unpeeled, large fresh shrimp

1 (33.8-ounce) jar peach nectar

1/4 cup fresh lime juice, divided

2 tablespoons dark sesame oil

1 tablespoon grated fresh ginger

1/2 teaspoon salt

4 plum tomatoes, seeded and diced

2 papayas or mangoes, peeled and cubed*

3 green onions, sliced

1/4 cup minced fresh cilantro

1/2 to 1 teaspoon chili-garlic paste

Hot cooked rice

Garnishes: lime slices, green onions

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