• 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


  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions).
  2. Remove 1/2 cup marinade; set aside for dipping sauce.
  3. Add shrimp to marinade in bag, turning to coat.
  4. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
  5. Remove shrimp from marinade; discard marinade.
  6. Thread shrimp onto skewers, dividing evenly.
  7. Grill over medium heat 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once.
  8. Season with salt, as desired.
  9. Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan.
  10. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced.
  11. Stir in green onions.
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