2 pounds uncooked shrimp (peeled,deveined and tails removed)
A 1-inch piece of fresh ginger root
5 cloves of garlic
2 Tablespoons toasted sesame oil
2 tablespoons honey (or maple syrup)
¼ cup coconut aminos
1 teaspoon sriracha or other hot sauce (optional)
½ teaspoon salt
½ teaspoon cracked pepper
Place shrimp in medium size bowl.
Peel ginger root and mince finely. Sprinkle over the shrimp.
Peel and mince the garlic and sprinkle over the shrimp.
Zest the orange and lime over the shrimp, then juice both and add to the bowl.
Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly coat all shrimp.
Preheat grill to medium/high. Pour remaining marinate liquid into a small saucepan. Bring to a boil and simmer for at least five minutes.
After about ten minutes, place shrimp on skewers (I use reusable stainless steel ones)
Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with heated marinade during cooking if desired (this can also be used as a sauce and served with shrimp over brown rice).
Remove and serve immediately.