INGREDIENTS
1 large Florida orange, zested and juiced
1 bay leaf
2 sprigs thyme
12 jumbo shrimp, cleaned, pooled and do-veined
1 tablespoon olive oil
2 large shallots, finely diced
2 teaspoons brown sugar
1 tablespoon champagne vinegar
1 ½ cups Florida orange juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons scallion, cut on a bias
Rice
PREPARATION
• In a stainless steel bowl combine the zest and juice from 1 large Florida orange, bay leaf, thyme and shrimp, cover and marinate for 1 hour.
• Warm olive oil in a large sauté pan. Add shallots and cook until translucent, approximately 5 minutes. Add shrimp with marinate and sauté for approximately 1 minute on medium heat. Add brown sugar and mix until dissolved. Add champagne vinegar and stir together, then pour in the 1 ½ cps of Florida orange juice and bring the mixture to a simmer. Remove the shrimp and reduce the liquid by half. Remove and discard the thyme and bay leaf. Season sauce with salt and pepper and continue to cook until thickened.
• Serve on bed of rice; pour the sauce over the shrimp. Garnish with diced scallions, if desires.
Yield: 4 servings