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Shrimp with Orange Chili Glaze


2 pounds Rouses Wild Caught Louisiana Shrimp, 21 count
1/2 cup freshly squeezed orange juice
1/2 cup fresh cilantro
1/4 cup Sal & Judy's olive oil
4 garlic cloves
3 scallions, green part only, cut to 1 inch pieces
2 tablespoons Asian red chili paste
1/2 teaspoon kosher or sea salt


Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, and salt in a blender or food processor, and blend until smooth. Place shrimp in a ziploc bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator for 2-3 hours but no longer. Remove the shrimp from the marinade. Grill shrimp over medium high heat for 2-3 minutes on each side.

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