Grilled Tangerine Chili Shrimp with Salsa

Ingredients

• 1 lb frozen shrimp (deveined with tails on)
• ½ cup + ¼ cup Natalie's Tangerine Juice
• Juice of 2 limes
• Zest of 1 tangerine or orange
• 2 tsp salt
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 cup canned peaches diced
• ¼ a red onion diced
• ½ a jalapeno diced
• 1 tsp salt
• ½ tsp pepper
  
• ¼ cup cilantro leaves chopped

Directions

1. The night before cooking, marinate the shrimp. In a bowl whisk together the Natalie's Tangerine Juice, lime juice, orange zest, salt, chili powder and garlic powder.
2. Add the frozen shrimp to a gallon ziplock bag and pour the marinade over it. Close the ziplock and refrigerate overnight.
3. When ready to grill remove the shrimp from the fridge and preheat the grill or grill pan to medium high heat.
4. While the grill is heating prepare the salsa. In a mixing bowl combine the diced peaches red onion jalapeno salt pepper Natalie's Tangerine Juice and cilantro leaves. Place in the fridge to set.
5. To grill the shrimp you can skewer them or grill them separately. Place ½ of the shrimp on the grill and only cook for 1 minute on each side. Promptly remove them and set aside on a plate. Repeat with the remaining shrimp.
6. Serve the grilled shrimp with the peach tangerine salsa.