Ingredients:
Juice of two oranges or ½ cup orange juice
½ to 1 bunch of fresh cilantro depending on your taste likings
1 tablespoon of Asian Red Chili Paste
¼ c extra virgin olive oil
2 garlic cloves
3-4 Scallions – green part only cut into 1” pieces
3 tablespoons chipotle Tabasco sauce1/2 teaspoon salt
2 lbs extra large shrimp, shelled and deveined
Combine all the ingredients except for the shrimp into a blender and puree.
Place the shrimp into a resealable /ziplock bag and pour in liquid orange juice mixture, refrigerate for 2 hours, but not more than 3 hours…(shrimp will become rubbery).
Carefully remove shrimp place in another bowl, discard the liquid. With tongs and place semi drained shrimp on hot grill, until centers are opaque. Appx. 3 minutes per side.
Shared by: Vicki Lewman Terra
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I love to cook, love to bake and have been doing both for many, many years. Nothing like trying out a new recipe. Hope you find some here that you may like. Enjoy!
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