Roasted Orange Chipotle Shrimp

From Keepers by Kathy Brennan and Caroline Campion

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs large shrimp, peeled and deveined
• 1  tablespoon olive oil, plus 2 T
•  salt and pepper
• 2  garlic cloves, minced and smeared into a paste
• 1  chipotle chile in adobo, minced and mashed into a paste
• 2  tablespoons apple cider vinegar
• 2  tablespoons  orange juice
• 1  teaspoon honey
• 1  dash Worcestershire sauce
• 2  scallions, thinly sliced

Directions

1. Preheat the oven to 400 F with a rack in the upper third. Put the shrimp on a sheet pan and add the 1 tablespoon of oil and salt and pepper, tossing to combine. Spread out in a single layer and roast until almost cooked through, about 6 minutes. Let rest for a few minutes to continue cooking.
2. Meanwhile make the sauce. In a large bowl, whisk together the garlic, chipotle, vinegar, honey, orange juice, worcestershire sauce, and the remaining oil. Add the shrimp and scallions and toss to coat.