Ingredients
Sauce:
6 oz can frozen orange juice concentrate, thawed
2-3 Tbl chipotle chiles and juice from a 7 oz. can
of chipotles en adobo
2 Tbl honey
2 Tbl Dijon mustard
1 tsp minced garlic
1/3 c. chopped cilantro
2 Tbl fresh lime juice
salt to taste
Shrimp:
2-3 Tbl vegetable oil
2 lb. shrimp, peeled and deveined
Preparation
Prepare sauce: Puree all ingredients in a blender until smooth (makes @ 1.5 cups)
Warm 1 tbl oil in a large, heavy skillet over med-high heat. Add 1/4 shrip and saute until pink and just cooked (2-3 min). Place shrimp in serving bowl/platter. Repeat, adding oil, until all shrimp have been cooked. Pour sauce over shrimp. Toss to combine. Serve warm
