lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, August 19, 2009

Roasted Shrimp with Spicy Orange Champagne Sauce

Roasted Shrimp with Spicy Orange Champagne Sauce

1 pound fresh shrimp, peeled with tail left on
1 tablespoon olive oil

1/2 cup orange marmalade
1/4 cup champagne
2 teaspoons sugar
1 teaspoon rice wine vinegar
2 teaspoons red chili flakes
2 teaspoons hoisin sauce

Preheat oven to 425. Combine all ingredients except shrimp and olive oil in a small bowl and stir to combine. Toss shrimp with the olive oil and spread on a baking sheet in a single layer. Roast for 10 to 15 minutes, depending on the size of the shrimp, until pink and opague. Serve with the orange sipping sauce.
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