Grilled Orange-Ginger Shrimp
· 12 giant shrimp, shelled and deveined
· 1/4 c. butter
· 1 c. orange juice
· 2 T. orange brandy
· 1 t. orange zest
· 2 chopped green onions
· 1 t. grated ginger
Soak wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail.
Combine remaining ingredients in saucepan and cook over medium heat, stirring until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill about 4 inches above the coals.
Brush liberally with sauce and grill for 2 minutes on each side, until they are pink and cooked through. Remove from heat immediately when done, as they will get tough otherwise.
Meanwhile, reduce remaining sauce as a dip for the shrimp.