1\/2 cup freshly squeezed orange juice (about 2 oranges)
\n1\/2 cup fresh cilantro
\n1 tsp Asian red chili paste
\n1\/4 (or less)cup extra-virgin olive oil
\n2 garlic cloves
\n3 scallions — green parts only, cut into 1-inch pieces
\n1 chipotle chili in adobo sauce
\n2 pounds extra-large shrimp (16- to 20-count size) — shelled and deveined<\/p>\n
Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle and salt in a blender or food processor fitted with
\nthe metal blade and blend until smooth.<\/p>\n
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
\nhours but no longer. Remove the shrimp from the marinade and discard the marinade. Grill the shrimp over medium-high heat until they are
\nopaque in the center, three to four minutes per side. Remove from heat and serve immediately<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading