INGREDIENTS
- 1-1/2 lbs. medium shrimp, peeled and deveined
- Salt
- 2 green onions, thinly sliced
- 1 cup brewed double strength orange spice tea, cooled
- 1/4 cup blood orange infused local honey
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 Tablespoon fresh ginger, peeled and finely chopped
- 1/2 teaspoon ground black pepper
- Sesame Seeds
DIRECTIONS
- In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions).
- Remove 1/2 cup marinade; set aside for dipping sauce.
- Add shrimp to marinade in bag, turning to coat.
- Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
- Remove shrimp from marinade; discard marinade.
- Thread shrimp onto skewers, dividing evenly.
- Grill over medium heat 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once.
- Season with salt, as desired.
- Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan.
- Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced.
- Stir in green onions.