Flying Trapeze Shrimp

Flying Trapeze Shrimp Recipe
Blake Pearson

Yield:

Makes 8 servings

Recipe from

Coastal Living

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.

Beach Bistro,

Coastal Living

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note