Shrimp marinated for 12 hours in orange concentrate, Worcestershire, fresh garlic, black pepper, and sea salt. Cooked briefly with a flip at 350-400, raised, direct
Served with angel hair pasta and pesto sauce, with a romaine salad along side. The Spouse added tomato to her pasta.
The shrimp had a nice orange sweetness, without being over powering. I think next time I put all the ingredients together, with the pasta cooked and the shrimp still raw, and cook in my veggie basket. I do that with veggies and shrimp, it should work with pasta and that would let the flavors mix nicely while keeping the shrimp hot and moist.
A good, but not great, cook.
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