Monster Shrimp – Serves 6

1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup fresh cilantro
1 tsp Asian red chili paste
1/4 (or less)cup extra-virgin olive oil
2 garlic cloves
3 scallions — green parts only, cut into 1-inch pieces
1 chipotle chili in adobo sauce
2 pounds extra-large shrimp (16- to 20-count size) — shelled and deveined

Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle and salt in a blender or food processor fitted with
the metal blade and blend until smooth.

Place the shrimp in a resealable freezer bag and pour the orange juice mixer over the shrimp. Chill in a refrigerator or ice-filled cooler for two to three
hours but no longer. Remove the shrimp from the marinade and discard the marinade. Grill the shrimp over medium-high heat until they are
opaque in the center, three to four minutes per side. Remove from heat and serve immediately