Ingredients

• shrimp
  1. 2 pounds large shrimp, shelled and deveined
  2. 1/4 cup extra-virgin olive oil
  3. 1 tablespoon fresh orange juice
  4. 2 garlic cloves, very finely chopped
  5. Freshly ground pepper
• aioli
  1. 1 1/2 cups mayonnaise
  2. 3 tablespoons fresh orange juice
  3. 2 teaspoons finely grated orange zest
  4. 2 teaspoons honey
  5. 1 garlic clove, very finely chopped
  6. Kosher salt

Directions

1. In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper. Cover and refrigerate the shrimp for 1 hour or overnight.
2. Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
3. Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt. Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes. Transfer the shrimp skewers to plates and serve with the aioli.

Make Ahead

The aioli can be refrigerated for up to 2 days.