The original recipe called for some of the orange juice to be mixed with the mayonnaise for dipping sauce. I was a little hesitant about that but tried it anyway and got the results I thought I was going to get - the mayo curdled. So that has been left out! I also get nervous about letting the shrimp sit so long in the orange juice marinade so I only made it about 4 hours before grilling.
We have metal skewers that we always use for the grill, but if you are using wooden/bamboo skewers, make sure to soak them in water 30 minutes before grilling so they don't catch fire!
Orange-and-Thyme Grilled Shrimp
adapted from Everyday Food, July/August 2008 issue
Makes 4 servings
1 pound large shrimp, peeled and deveined
1 1/2 teaspoons grated orange zest, plus 1/4 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
coarse salt and ground pepper
1/3 cup light mayonnaise
In a shallow dish, combine shrimp, 1 teaspoon zest, juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, and 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.