1 

cup orange juice

3/4 

cup honey

1/3 

cup lime juice

1/3 

cup Dijon mustard

2 

Tablespoons chili powder

2 

Tablespoons paprika

2 

teaspoons black and red pepper blend

2 

teaspoons salt

2 

teaspoons oregano

1 

teaspoon California-style coarse onion powder

30 

jumbo shrimp

12 

bamboo skewers, soaked in water for at least 30 minutes

Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use.

Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.