Makes about 6-8 appetizer servings. Difficulty
For the sauce: 1/4 cup honey 1/4 cup rice vinegar 2 teaspoons minced, peeled ginger 2 teaspoons gf soy sauce 1/2 teaspoon hot chile oil 1 large garlic clove, minced 1 teaspoon sesame oil zest of 1 orange
For the shrimp: 1 Tablespoon peanut oil 1 teaspoon sesame oil 1 small garlic clove, minced 1 teaspoon fresh ginger, peeled and minced 18 large shrimp, peeled (tails left on) and deveined Salt and freshly ground black pepper 1 teaspoon fresh mint, chopped 1 Tablespoon fresh cilantro, chopped
In a medium bowl, mix the honey, rice vinegar, ginger, gf soy sauce, chile oil, garlic, sesame oil and orange zest. Adjust the seasonings to taste with salt and freshly ground black pepper. Set aside.
Heat the peanut oil and sesame oil in a large skillet over medium-high heat. Add the minced garlic and ginger to the pan and sauté for 1 minute. Season the shrimp with salt and freshly ground black pepper. Add the shrimp to the pan and sauté until pink and opaque, about 2 minutes. Transfer the shrimp to a large bowl. Add the mint and cilantro and toss to coat the shrimp. Arrange the shrimp on a platter and serve with the dipping sauce.
You can make the Orange Dipping Sauce a day in advance. Mix the sauce, cover and refrigerate. Bring to room temperature before serving.