|1 tbsp||fresh grated ginger|
|1 tsp||orange zest|
|1/2 cup||orange juice|
|2 tbsp||soy sauce|
|1 tbsp||maple syrup|
|1 tbsp||sesame oil|
|1/2 to 1 tsp||Jill's Table Herb Spice Mix - Tuscan Seasoning blend of Ontario garlic, chili flakes and parsley|
|1 tbsp||rice vinegar|
|1/3 cup||Jill's Table Apple Tamarind Chutney|
|1 lb.||raw large shrimp, shells removed and deveined|
|toasted sesame seeds for garnish|
Make the sauce by combining the ginger, orange zest and juice, soy sauce, maple syrup, sesame oil, rice vinegar, Jill's Herb Spice Mix, salt and chutney.
Heat a non-stick skillet over medium and add the sauce. Bring to a boil then reduce heat to simmer until slightly thickened, about 8 minutes.
Toss in the shrimp and cook until they are just cooked through and turn pink.
Garnish with toasted sesame seeds.
Serve immediately with toothpicks as an appetizer or over cooked rice for a first course.