1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper,
to make marinade. Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp
to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate
in refrigerator 30 minutes or up to 12 hours.
Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers,
dividing evenly. Grill over medium hot coals 4 to 6 minutes or until shrimp turn
pink and are just firm to the touch, turning once. Season with salt, to taste.
Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small
saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly
reduced. Stir in green onions.
Makes 4 servings.
Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol., 511 mg sodium