Mike’s Orange Peel Shrimp

Serves 4

• 11/2 lb. large or jumbo wild gulf shrimp, peeled and deveined, tails on
• 5 T canola or olive oil
• 6 scallions, thin sliced
• 4 cloves garlic, minced
• 1 T grated fresh ginger
• 3 Thai or Serrano chilies, orange color preferred
• 1 t orange zest (save some of the orange peel to make 6 strips)
• 8 orange peel strips, 1/8 inch wide x 3 inches long, white part of rind scraped off
• Drakes batter mix or seasoned flour
• 2 T soy sauce
• 1/2 cup orange juice
• 1 T orange marmalade
• 2 t honey
• 1/2 t sriracha sauce, if needed, taste for desired heat level
• 1 t rice vinegar
• 3 T chopped fresh cilantro, for garnish

In a medium sauce pan, over medium high, heat 2 T of oil, when hot add scallions, ginger, garlic, peppers, orange rind and zest and stir-fry until scallions are soft and flavors blend. Add orange juice, soy sauce, rice vinegar, marmalade, and honey. Stir and reduce until sauce thickens (4-5 min). Set heat on simmer while shrimp cooks.

Rinse shrimp, pat dry and dredge in Drakes or flour. In a large pan or wok, heat remaining 3 T of oil and stir fry shrimp for 2 min.

Bring sauce back up to medium heat. With a slotted spoon add shrimp to sauce and stir and simmer until shrimp are just opaque in the center.

Garnish with chopped cilantro. Serve with rice, and maybe some steamed baby bok choy.