In Australia they serve shrimp for breakfast, lunch and dinner — and they are good!

Ingredients:

• 150 jumbo shrimp, shelled and deveined (tails intact.)
• 3 1/8 cups butter
• 12 1/2 cups freshly squeezed orange juice
• 1 1⁄2 sherry wine
• 1/4 cup orange zest
• 25 scallions, tops and white, minced
• 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
3. Combine all other ingredients in saucepan.
4. Cook over low to medium heat, stirring, until butter is completely melted.
5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
6. Baste liberally with sauce.
7. Grill for 2 minutes.
8. Turn shrimp over and baste again, cooking for another 2 minutes.
9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
10. Remove from heat immediately when done, as they will get tough if overcooked.
11. Use any remaining sauce for a dip for shrimp.

Serves: 50

Source:  Taste of Australia VPWL December 2014