Sweet & Spicy Glaze

Marinade ingredients:
1/2 cup fresh orange juice
3 Tbsp rice-wine vinegar
1 tsp catsup
1 Tbsp soy sauce
2 Tbsp olive oil
1Tbsp sugar
1 small red or green chile pepper, minced
1 Tbsp grated, peeled fresh ginger

1 Lb shrimp

Combine all marinade ingredients in a gallon sized Zip-loc bag expressing
as much air as possible. Add shrimp and turn to coat. Place in
refrigerator, turning once or twice, for at least 30 minutes. Sprinkle
shrimp with salt and pepper. Heat oil in a large nonstick skillet over
medium-high heat. Drain the marinade from the bag and reserve in a bowl.
(actually, I reach into the bag and pull out the shrimp and throw then
into the pan) Add shrimp a few at a time and cook until shrimp turns
pink. Transfer shrimp to a platter; cover loosely with foil and keep warm.
Add marinade to the pan and cook over medium-high heat 2-3 minutes, until
thickened and syrupy. Drizzle glaze over shrimp.

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