Ingredients
3 tablespoons peanut oil
2 garlic cloves, crushed
3 tablespoons soy sauce
1 1/2 teaspoons salt
1 teaspoon dried mustard
1 teaspoon red pepper flakes (more or less, to taste)
1 cup white wine
4 tablespoons frozen orange juice concentrate, thawed
1 pound medium-medium large raw shrimp, peeled
Preparation
Whisk together the olive oil, garlic, soy, salt, mustard, pepper flakes, wine, and orange juice, and pour it into a large food storage bag. Add shrimp, and seal the bag. Put sealed bag into a bowl and let shrimp marinate for 1 hour, turning bag occasionally.
Drain marinade from bag into a small saucepan. Place pan on burner over high heat, and boil until half the mixture evaporates (about 5 minutes) to make a grilling sauce. While marinade is cooking, thread shrimp on skewers*, about 4-6 per skewer, depending on size. Prepare a gas or charcoal grill, heating it to medium-high temperature. Brush shrimp with the sauce. Place shrimp about 5" from coals or flames, and grill until shrimp are cooked, about 3-4 minutes per side. Baste frequently with the sauce.
