Grilled Jumbo Shrimp

• 2 tablespoons soy sauce
• 1 tablespoon orange juice
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• 1 garlic clove, minced
• Dash crushed red pepper flakes
• Dash ground ginger
• 2/3 pound jumbo shrimp, peeled and deveined
• 12 cherry tomatoes
• Hot cooked rice

1. In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

soy sauce, orange juice, olive oil, sugar, garlic, red pepper, ground ginger, jumbo shrimp, tomatoes, rice

Taken from www.tasteofhome.com/recipes/grilled-jumbo-shrimp/ (may not work)