Flying Trapeze Shrimp

Flying Trapeze Shrimp Recipe
Blake Pearson

Yield:

Makes 8 servings

Recipe from


Ingredients

1 cup firmly packed light brown sugar
1 tablespoon minced fresh ginger
2 teaspoons grated orange rind
1 1/2 cups fresh orange juice
1/2 cup orange liqueur
1/2 cup unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds large fresh shrimp
Olive oil

Preparation

Combine first 5 ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat to medium, and cook 15 to 20 minutes or until slightly thickened, whisking often. Whisk in butter, 1 tablespoon at a time, stirring until melted. Add salt and pepper, and remove mixture from heat.

Peel and devein shrimp, leaving tails intact. Thread shrimp evenly onto 12-inch skewers. Brush with olive oil. Grill, covered with grill lid, over medium-high heat (350° to 400°), 3 minutes on each side or until shrimp turn pink. Serve grilled shrimp kebabs with sauce.

Note:

Beach Bistro,

June 2006
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