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Categories:
sauce garlic ginger orange marmalade rice vinegar mustard soy sauce peanut oil shrimp extra-virgin olive oil kosher salt chile powder paprika fresh ground black pepper
Viewed: 49 - Published at: 7 years agoIngredients
- Sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon minced ginger
- 1/4 cup orange marmalade
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon light soy sauce
- 1 tablespoon peanut oil
- 2 lbs large shrimp, peeled and deveined (16-20)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pure chile powder
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
Method
- 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.
