1 lb medium shrimp, peeled and deveined
¼ teaspoon freshly ground black pepper
For the sauce
¼ cup soy sauce
⅛ cup ketchup
¼ cup orange juice or blood orange juice
¼ cup honey
1 tablespoon rice wine vinegar
3 cloves garlic, minced
½ teaspoon red pepper flakes (less or more)
½ tablespoon dried chives (optional)
sliced almonds (optional)
Korean wrinkled chili peppers, sliced (optional)
1 tablespoon cornstarch + 2 tablespoons water, optional
- Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked.
- To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl.
- Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. (If the sauce does not thicken — Seems to be a problem with a lot of people, then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, stirring frequently.)
- Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice.