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Flying Trapeze Shrimp

Blake Pearson
Yield Makes 8 servings

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

How to Make It

  1. 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.

  2. 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.