1poundshrimp, 16-20 count or larger, peeled and deveined, your choice of tail.
¼cuphoney
¼teaspoonchili powder
guajillo sauce, optional
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Method
Marinade the shrimp
Combine the oil, tangerine zest, sea salt, and garlic in a large nonreactive bowl. Whisk it, whisk it good.Add the shrimps and toss well to coat. Let marinate for an hour in the refrigerator.
Add the honey, tangerine juice and chili powder to a small bowl. Whisk it, whisk it good.
1 tangerine, ¼ cup honey, ¼ teaspoon chili powder
Grill! Those! Shrimps!
Put your shrimp on a few metal or wooden skewers. Preheat the grill or grill pan to medium (350 degrees). Make ready your glaze bowl and a pastry brush.
1 pound shrimp
Lay the shrimps on baking sheet to transfer them to a grill. Brush the glaze on the side of the shrimps that is up.
Grill the shrimps for 2 minutes and turn. Brush glaze on the side that’s now up while grilling the B-side for 2 minutes. Flip back to the A-side and grill another minute while brushing glaze on.
OptionalPlate the shrimps and drizzle Guajillo Sauce on them in artistic pattern of your choosing and set more on the table for those who want more.
guajillo sauce
Notes
Guajillo Sauce is really excellent on this dish, but if you must, any ole' enchilada sauce will do.