Orange Basil Shrimp Skewers

 

Cathie




1 pound medium shrimp, peeled and deveined
1 can frozen orange juice concentrate, thawed
3 TBSP papaya juice or pineapple juice
2 tsp cornstarch
1 bunch basil chopped
1 pound applewood smoked bacon
Preheat oven to 350F. Arrange bacon in a single layer on sheet pan lined with parchment paper. Bake for 5 minutes, set aside. In a medium sauce pan combine the orange juice concentrate, chopped basil, and the juice. Place the shrimp in a shallow baking dish and pour 1/2 of the orange juice mixture over the shrimp. Cover and put in the refrigerator to marinate, turning occasionally. Heat the other half of the orange juice mixture over low heat. Stir the cornstarch into a small amount of water to dissolve; add to orange juice mixture. Cook until thickened and keep warm until ready to serve. If the sauce thickens too much, add a little juice to thin to desired consistency. Wrap the shrimp with bacon (reserve the marinade) and put them onto skewers. Grill for 3-4 minutes on each side on medium heat until shrimp are pink, basting with the reserved marinade. Serve with the orange basil sauce. This dish can also be baked, just place skewers on baking sheet lined with parchment paper and cook at 350F for 4-5 minutes until shrimp are pink, turning once and baste with the reserved marinade.