How to Make It
Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour. Stir in the cilantro and crushed red pepper just before serving.
Light the grill or preheat the broiler. Soak eight 8-inch bamboo skewers in water. Double skewer the shrimp on 4 pairs of parallel skewers. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste. Spread the paste on both sides of the shrimp. Grill or broil for 3 to 4 minutes, or until pink on both sides. Sprinkle the shrimp with the cilantro and serve with the blatjang.