Spicy Chili Grilled Shrimp

Step 1: Shrimp ... First, make sure that your shrimp are thawed, peeled, and deveined. I leave the tails on (easier to eat as an appetizer). Also, if your shrimp are frozen, thaw in a colander, in the refrigerator; so the shrimp do NOT sit in water as they thaw. But, fresh shrimp are always better if possible. Most stores sell, peeled and deveined; and, if the tails are off ... don't worry.

Step 2: Marinade ... You got to love how simple this is. Add everything to a large ziploc bag or bowl (glass NOT metal), and mix to combine. Add the shrimp, toss; and, make sure to refrigerate 30-45 minutes before grilling. How easy is that?

Step 3: Grilling ... I prefer to use an outdoor grill. But, an inside grill pan works just fine. If using a outdoor grill; I prefer to use skewers to prevent the shrimp from falling through the grates. And, since the shrimp cook so quickly; it isn't necessary to soak wooden skewers - if you are using them. The shrimp cook very quickly, so keep an eye on them. Just 2-4 minutes per side is all it takes (depending on the type of grill you are using). Once the shrimp begin to curl and turn pink ... they are done. You DO NOT want to over cook them.

Step 4: Finish, Serve, and ENJOY! ... Once the shrimp are done; plate, and garnish with the scallions, orange slices, and a fresh squeeze of orange juice. They are absolutely delicious. A perfect easy appetizer! These are also delicious served over a fresh spinach salad, with a light citrus vinaigrette.