Barbecue Shrimp

Makes: 4-6 servings

INGREDIENTS
1 orange, zested (plus ¼ cup orange juice, freshly squeezed)
1 lime, zested (plus juice of one lime)
¼ cup apple cider vinegar
¼ cup olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons chipotle chilies, chopped
2 tablespoons dark brown sugar
1 ½ pounds uncooked jumbo shrimp, peeled, deveined, tail-on

PROCEDURE
In a mixing bowl, combine zests, juices and vinegar. Whisk in olive oil to create an emulsion. Add garlic, cumin, oregano, chipotles and brown sugar. Mix to combine. Reserve ¼ cup of marinade for brushing onto shrimp while grilling. Add raw shrimp to marinade mixture. Refrigerate for 15 minutes to one hour. Prepare grill or grill pan. Cook shrimp until pink, brushing on reserved marinade. Serve with rice and beans.