Ingredients
½cupfreshly-squeezed orange juice
⅓cupBourbon
2tspgranulated sugar,or honey
1pinchcayenne pepper
1lblarge or jumbo shrimp,raw, peeled and deveined
salt and freshly-ground black pepper
1tbspolive oil
4clovesgarlic,minced
zest of 1 orange
2scallions,(green onions), thinly sliced
orange and lemon slices,optional, for garnish
Preparation
Combine orange juice, bourbon, sugar and cayenne together in a bowl and whisk together until blended. Set aside.
Heat oil in a medium saute pan over medium-high heat. Add shrimp and garlic, and season generously with salt and freshly ground black pepper.
Saute for 4 to 5 minutes, turning once, until the shrimp are cooked and pink and no longer opaque. Transfer the shrimp to a separate plate with a slotted spoon, and set aside.
Add the orange juice mixture to the saute pan and bring to a simmer.
Immediately use a spoon to scrape the brown bits off the bottom of the pan where the flavor is. Then reduce heat to medium. Let the mixture simmer for about 5 minutes, until reduced by half.
Add the shrimp back to the pan, and toss until they are coated with the sauce. Remove from heat and sprinkle with the orange zest and scallions. Garnish with orange and lemon slices if desired.
Serve immediately with egg noodles or quinoa or over a salad.
