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1 lrg orange zested and juiced
1 bay leaf
2 sprigs thyme
12 jumbo shrimp cleaned
1 tbs olive oil
2 lrg shallots, finely diced
2 tsps brown sugar
1 tbs champagne vinegar
1 1/2 cups orange juice
1/2 tsp salt
1/4 tsp ground black pepper
2 tbs scallion, cut on a bias

In a stainless steel bowl combine the zest and juice from 1 large orange, bay leaf, thyme and shrimp. Cover and marinate for 1 hour.

Warm olive oil in a large saute pan. Add shallots and cook until translucent, approximately 5 minutes.
Add shrimp with marinate and saute for approx 1 minute on medium heat. Add brown sugar and mix until dissolved. Add champagne vinegar and stir together. Then pour in the 1 1/2 cups of orange juice and bring the mixture to a simmer. Remove the shrimp and reduce the liquid by half. Remove and discard the thyme and bay leaf. Season sauce with salt and pepper and continue to cook until thickened.

Serve on bed of rice. Pour the sauce over the shrimp. Garnish with diced scallions, if desired.

Makes 4 servings
- - - - - - -

1 egg beaten
1 cup all-purpose flour
1 cup orange juice
1/2 tsp salt
oil for deep frying
1 1/2 pounds cleaned shrimp

Combine egg, flour, orange juice and salt; mix well. Heat oil to 350 F. Dip shrimp into batter to coat,
then place in oil to fry. Cook shrimp approx one minute or until golden brown. Remove from oil and drain on absorbent paper

Yield 6 servings

Eat and enjoy


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