Chipotle Orange Shrimp from The Family Dinner

WOW! This was GOOD!

Ingredients:

For the marinade:

• 1/2 frozen condensed orange juice, defrosted
• grated zest and juice of 1 orange
• 2 tablespoons soy sauce (I made sure mine was gluten free)
• 2 medium cloves garlic
• 1/2 cup chopped fresh cilantro
• 1/2 chipotle chile in adobo sauce from a can** (Latino section of your grocery store)
• salt and pepper to taste

For the shrimp:

• 1 1/2 pounds large shrimp, peeled & deveined (I used frozen, peeled & deveined shrimp)
• squeeze of lime
• cilantro or scallions for garnish

**You can use more or less depending on how spicy you like it; if you want it much less spicy, just us a tablespoon of the sauce from the can, not the chile itself. (I used 2 chile's and it had a good kick!)

To Make 4-6 servings:

Combine the marinade ingredients in a blender (I used an immersion blender) and blend until smoth. Taste for seasonings. Is it tangy & sweet and salty with a little heat?

In a non-reactive bowl (the acid in citrus revolts in aluminum or iron bowls), mix the shrimp and marinade. Let this sit in the fridge for 15 to 30 minutes.

With tongs, put the shrimp on an oiled baking sheet. Place the baking sheet under the broiler and cooke the shrimp until sizzling and starting to brown, about 4 minutes. Using tongs, flip and broil until the second side is pink, 1 to 2 minutes longer. Alternatively, you can use the same method to grill the shrimp.

Squeeze the juice of 1 line into the sauce and tast for seasonings. Garnish with sauce and cilantro.

The Family Dinner (a wonderful cookbook) suggests serving with carmelized bananas and black beans. I didn't have this on hand so I served over brown rice with a side salad. It was fantastic!