• 1 teaspoon freshly grated orange zest
• 1/3 cup fresh orange juice
• 2 tablespoons soy sauce
• 1/8 to 1⁄4 teaspoon dried hot red pepper flakes
• 1 teaspoon cornstarch
• 1 pound raw large shrimp, peeled and deveined
In a small saucepan, whisk together the orange zest and juice, soy sauce, pepper flakes, and cornstarch until blended. Add the shrimp and stir to coat with the marinade. Let marinate, covered and refrig- erated, for 15 minutes to 1 hour.
Remove the shrimp from the marinade. Thread them onto metal skewers. Bring the marinade to a boil and simmer, stirring, for 2 minutes (see note).
Preheat a grill, or broiler with rack in the top position.
Brush the grill with vegetable oil and grill the skewers (or broil them on a rack set in a baking pan), for about 5 minutes on each side, basting with boiled marinade occasionally.
NOTE: To avoid the step of threading the shrimp, jumbo shrimp or larger can be substituted. They are large enough to grill individually without falling through the grill.
Basting while cooking is a great way to add more flavor to food. However, it is very important to boil the marinade for at least 2 minutes before basting, to kill any bacteria present after marinating the raw fish.
Serves 2 as a main course or 4 as an appetizer
Thanks to Leslie Glover Pendleton for this recipe