Grilled Tangerine Chili Shrimp with Salsa


1 lb frozen shrimp (deveined with tails on)
½ 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 Natalie’s Tangerine Juice
¼ cup cilantro leaves, chopped


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.