2 lbs. large shrimp, deveined (leave shell on)
5-6 cloves garlic, minced
1/2 cup orange juice
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. ground cumin
1/4 tsp. hot pepper flakes
1/4 tsp. granulated garlic
1/2 tsp. Mexican oregano (optional)
5 scallions, chopped
1/2 cup cilantro, chopped
1/2 cup olive oil
1/4 cup dry white wine
1. Combine shrimp with all ingredients in a large bowl. Mix well.
2. Pour shrimp mixture into a large Ziploc bag; squeeze out air pockets & "zip" the bag to close. Place bag flat on a plate or paper towel in the refrigerator. Marinate for at least 2 hours (but not more than 6 hours, or the shrimp will become ceviche). Turn bag over a couple times during the marinating process.
3. Prep the grill however you normally would (as long as the coals are piping hot before you put the shrimp on). We use those disposable perforated aluminum trays that are readily available in most supermarkets.
4. Cook shrimp (& pour any extra marinade over them) until they just turn pink. Remove and serve. If you don't eat them hot off they grill, they still taste pretty good at room temp. A good complement is grilled asparagus.