Chipotle Orange Shrimp

1 pound medium shrimp, shell on

2 medium oranges, one zested and juiced, the other thinly sliced

1 tablespoon olive oil

1/4 cup dry white wine

5 tsp chili paste (add less if too spicy)

1/2 cup low-fat mayonnaise

1/2 cup low-fat yogurt

1 lime, zested and juiced

2 cloves of garlic, minced

1 teaspoon sugar

1/2 teaspoon salt

With a sharp pairing knife, slit the backs of the shrimp and remove the vein, but leave the shell on. Rinse the shrimp and pat dry with a paper towel. In a large bowl, place the shrimp, orange zest, juice, orange slices, oil, and wine. Add 3 tsp of the chili paste. Cover and refrigerate for 1-2 hours.

In a blender or mini-chopper, place the mayonnaise, yogurt, lime zest and juice, 2 tsp of the chili paste, garlic, sugar, and salt to taste. Blend until smooth. On a preheated stove-top grill or outdoor grill, distribute the shrimp and orange slices.

Grill the shrimp until they are no longer translucent in the centre, about 3-4 minutes total. Remove the shrimp to a plate and continue to grill the orange slices until the rind has softened (about 2 minutes more). Serve the shrimp on top of the orange slices with the spicy mayonnaise. Set out a small bowl for the shrimp shells.

Number of Servings: 5

Recipe submitted by SparkPeople user CAREBEAR5218.