Juice of 4 blood oranges or 1 1/2 cups regular orange juice
3 tablespoons balsamic vinegar
3 tablespoons brown sugar
1/4 cup coconut milk
1/2 cup coconut milk
Melted butter drained from the cooked shrimp
1/4 cup additional butter
1/4 cup apricot jam
Shrimp: Clean, devein and butterfly shrimp. Set the shrimp to the side keeping
Mix softened butter, chopped apricots and coconut milk in a small bowl.
Fill the center of the butterflied shrimp with the butter mixture.
Bake in a dish sprayed
with cooking spray at 400 degrees F until the shrimp have become opaque in color
and the tops have browned. This should take about 12 minutes. Watch carefully so
the butter does not burn.
Sauce for the Shrimp: Add orange juice, balsamic vinegar, brown sugar and the
1/4 cup coconut milk to a saucepan. Reduce this mixture to about one-third the original
amount. The mixture will become similar to pancake syrup in consistency.
Remove from heat.
Before serving the reduction sauce, add the 1/2 cup coconut milk, melted
butter, additional butter and apricot jam.
Remove the hot shrimp from the serving dish, spoon the reduction sauce over the
shrimp and serve.