Jumbo Shrimp With Sweet-And-Sour Sauce - cooking recipe

Ingredients

Sauce
2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/4 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1 tablespoon peanut oil
2 lbs large shrimp, peeled and deveined (16-20)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Preparation

For the Sauce:
In a small saucepan warm the peanut oil over medium heat.
Add the ginger and garlic.
Cook until golden brown, about 60 to 90 second, stirring often.
Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
Remove from heat and set aside at room temperature.
If made ahead, warm the sauce over medium heat until the marmalade has melted again.
Shrimp:
In a large bowl mix the oil, salt, chile powder, paprika and pepper.
Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
Thread shrimp onto metal skewers or you can also use a fish basket.
Heat grill to 500 to 550 degrees (high heat).
With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.