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Entree
American
4 servings
15 minutes
30 minutes
1-pound raw shrimp, peeled, deveined
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
Non-stick cooking spray
8 Melissa’s Ojai Pixie Tangerines, juice only
1 Chipotle Pepper in Adobo Sauce, minced
1/4 cup brown sugar
1 tablespoon corn starch
1/2 cup water
Prepare a hot grill.
Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill. Cook the shrimp until pink and opaque, about 2 minutes per side.
In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar. Bring to a simmer, while stirring, to dissolve the sugar.
Dissolve the corn starch in the water and stir into the saucepan mixture.
Simmer until thickened, about 7 minutes.
Remove the shrimp from the grill, brush them with the tangerine glaze and serve.
Refrigerate any extra glaze for another use.
