I got this recipe several years ago from my niece's, Becky, blog. I've made it lots (only making a few small changes) and love it!! I recently made it for Meghan and she's a fan too!
1 to 2 lbs (26-30 count size) deveined shrimp
1 cup freshly squeezed orange juice (or high quality juice--I like it with pulp)
4-5 cloves garlic
4 Tbls butter
3/4 tsp ground cayenne pepper (I am always tempted to add more, and have, but it can get hot really fast)
2 tsp Old Bay Seasoning
Thaw (if necessary) and peel the shrimp. Dry the peeled shrimp by placing them on a paper towel or two.
Thinly slice the garlic cloves. Add the garlic, cayenne pepper and Old Bay seasoning to the orange juice.
In a large skillet over med-high heat, melt 2 Tablespoon of butter. Once melted, add the shrimp. Cook them for a minute or so...flip over. Cook them til 'almost' done and remove from pan leaving the pan on high.
Once the butter and dripping begin to smoke ever so slightly, add the spicy orange juice mixture and give it a good stir. Add 2 more tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring, your sauce should be slightly thicker.
Return shrimp to the pan and give them a nice toss to coat them in the sauce. Let it sit for a few seconds and serve.
Can be served over rice or pasta. I love it over thin spaghetti.
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