- 1 cup red wine
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon honey
- 1 tablespoon cornstarch
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds extra large shrimp, peeled and deveined with tails on
In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.
Prepare the grill for direct cooking over medium-high heat.
Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.