Clean, devein and slightly butterfly shrimp, leaving shell and tails on, cover in bowl and set in refrigerator.

Using a blender, add honey, mango, Habanero and a squeeze of lime. Blend for 2 minutes adding a pinch of salt and blend for one more minute.

Preheat grill to 350 degrees.

Using a mandolin with teeth, shred papaya and toss with honey, lime juice from 1 lime and add salt to taste. Cover slaw and set aside.

Wipe grill with vegetable oil on a clean cloth and place shrimp on grill for 3 minutes each side.

Remove from grill and serve over a bed of fresh papaya slaw.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board