Grilled Small Plates: Spicy Shrimp

My wife is a stand up comedian. She has performed in front of thousands and thousands of people. You may not have heard of her because many of her audiences are in uniform. She has been traveling around the world to entertain our troops for well over 15 years. She has been to over 50 countries and done over 300 shows. She has been to the war zones of Afghanistan and Iraq, she has been to devastations such as Haiti and has had to rough it in Guam and Hawaii. She has been detained in the airport for traveling while blonde in Qatar, twice. She has been shot at, flown in Blackhawks and endured long flights on military cargo planes with only a bucket to pee in. She does all of this because she believes that our soldiers need a little reminder of home and a good laugh. I am not crazy about her going to war zones; the trip to Afghanistan may have been the most fearful week that I have ever spent. I was way more scared than she was and I was in Sherman Oaks. But I am happy that she does what she does. I am proud of her. It is selfless work and it makes a difference. How many of us can say that about what we do? The men and women in uniform can and so can Jennifer Rawlings.

She goes on tour next week, fortunately not to war zones this time. She will be in Europe. Three of her shows are in Spain. I was inspired to create some tapas, or small plates in honor of her departure. We will be having a small send off with these recipes this weekend. So tune in all week for small plates, prepared on the grill. The idea will be to prepare all of the food ahead of time and finish off on the grill while entertaining our guests and drinking plenty of Spanish wine.

Here is the first, inspired by our friends Brad and Helene.

Party of 6


  • 18 Medium Shrimp (about 1/2 pound), cleaned and de veined
  • 1 Large Orange
  • 2 Tablespoons Soy Sauce
  • 3 Garlic Cloves, minced
  • 1 Tablespoon Fresh Ginger, minced
  • 1 Teaspoon Red Chili Flakes
  • 1 Tablespoon Walnut Oil(or peanut oil)


  • Mixing Bowl
  • Chef’s Knife
  • Grill
  1. Remove the tail and rinse and pat dry the shrimp.
  2. Place the shrimp in a mixing bowl.
  3. Zest about 1/2 of the orange over them. Reserve a little zest for garnish.
  4. Squeeze the juice from at least one orange.
  5. Add the soy sauce, garlic, ginger, red chili and oil.
  6. If the shrimp are not completely covered, add a little more orange juice and soy sauce.
  7. Let marinate for about 20 minutes. The shrimp will begin to cook. If you are prepping in advance, do this last.
  8. Grill for about a minute or less on each side over very high heat.
  9. Serve three to a plate. Garnish with a little orange zest.

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