Ingredients
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2 teaspoons minced garlic
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1/2 teaspoon minced ginger
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1/4 cup orange marmalade
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2 tablespoons rice vinegar
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1 teaspoon Dijon mustard
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1 teaspoon light soy sauce
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1 tablespoon peanut oil
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2 lbs large shrimp, peeled and deveined (16-20)
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3 tablespoons extra virgin olive oil
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1 teaspoon kosher salt
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1/2 teaspoon pure chile powder
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1/2 teaspoon paprika
Instructions
- For the Sauce:
- In a small saucepan warm the peanut oil over medium heat.
- Add the ginger and garlic.
- Cook until golden brown, about 60 to 90 second, stirring often.
- Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
- Remove from heat and set aside at room temperature.
- If made ahead, warm the sauce over medium heat until the marmalade has melted again.
- Shrimp:
- In a large bowl mix the oil, salt, chile powder, paprika and pepper.
- Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
- Thread shrimp onto metal skewers or you can also use a fish basket.
- Heat grill to 500 to 550 degrees (high heat).
- With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
- Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.