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Tangerine Chili Grilled Shrimp

For the Tangerine Chili Sauce
2 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 shrimp
    1 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
      Tools Needed
      1. Wooden Skewers that have been soaked 30 mins
      To make the Tangerine Chili Sauce
      1. 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!
      2. Add to a food processor with the garlic. Pulse until finely minced. Reserve a heaping spoonful to marinade the shrimp with.
      3. 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."
      4. 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.
      5. When ready, transfer to a bowl. Set some aside to use a dipping sauce for later!
      For the Shrimp
      1. 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!
      2. Skewer the shrimp and fire up the grill to medium heat.
      3. Set yourself up for grilling with the Orange Chili Sauce and an oven-safe basting brush.
      4. Add the skewers and cook 3-4 minutes on each side, basting with chili sauce. The shrimp is done once pink.
      5. 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.

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