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Makes about 6-8 appetizer servings. Difficulty
Easy
Ingredients
For 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 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
Directions
In a medium bowl, mix honey, rice vinegar, ginger, gf soy sauce, chile oil, garlic, sesame oil and orange zest. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Heat peanut oil and sesame oil in a large skillet over medium-high heat. Add minced garlic and ginger to skillet, sautéing for 1 minute.
Season shrimp with salt and freshly ground black pepper. Add shrimp to skillet and sauté until pink and opaque, about 2 minutes.
Transfer shrimp to a large bowl. Add mint and cilantro; toss to coat shrimp.
Arrange shrimp on a platter and serve with prepared dipping sauce.
Tips
You can make the Orange Dipping Sauce a day in advance. Mix sauce, cover and refrigerate. Bring to room temperature before serving.
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