For the Tangerine Chili Sauce2 garlic cloves
1 red chili
2 Tbsp olive oil
1/4 c. Just Jan's Tangerine marmalade
1/4 c. rice wine vinegar
2/3 c. water (or fresh squeezed orange juice)
2 tsp cornstarch
For the shrimp1 pound raw shrimp (I used 16/20 tail on)
Heaping teaspoon of chopped chili/garlic (see recipe)
2 Tbsp olive oil
2 tsp orange zest
- Wooden Skewers that have been soaked 30 mins
To make the Tangerine Chili Sauce
- Prepare your pepper by removing the stem, cutting in half, and discarding the seeds and the ribs of the pepper. If you like things extra spicy, keep some seeds!
- Add to a food processor with the garlic. Pulse until finely minced. Reserve a heaping spoonful to marinade the shrimp with.
- Heat the oil in a small sauce pan over medium high heat. Add the garlic/chili and cook for 30 seconds or until fragrant. Stir in the marmalade and vinegar and cook until the marmalade starts to "melt."
- In a small bowl, whisk together the water (or orange juice) and corn starch until the starch is dissolved. Add to the sauce pan and bring to a boil. Stir frequently until sauce is thickened.
- When ready, transfer to a bowl. Set some aside to use a dipping sauce for later!
For the Shrimp
- Add the reserved garlic/chili, oil, and a pinch of orange zest to the shrimp. Toss and sit for 15 minutes. This can be done before making up the sauce!
- Skewer the shrimp and fire up the grill to medium heat.
- Set yourself up for grilling with the Orange Chili Sauce and an oven-safe basting brush.
- Add the skewers and cook 3-4 minutes on each side, basting with chili sauce. The shrimp is done once pink.
- Serve with reserved sauce for dipping. I recommend making a cilantro-lime rice and a raita with grilled pita bread. Um yum!
Recipe courtesy of Vodka and Biscuits.