House Party!

Well, La and I made the big move. Downstairs. Whew. Who knew that making approximately 200 billion trips up and down a flight of stairs could be so exhausting?!
In honor of the move, we had a few girls over for dinner, mainly so that I could officially break in our (still) tiny kitchen.
The original recipe is here, and yes, I know it's another one from PW, BUT it's actually from a guest blogger! So... yay! Variety!

Spicy Orange Garlic Shrimp

24 pieces (26-30 per pound) deveined shrimp
2 cloves (to 4 Cloves) garlic
3/4 cups orange juice (I use Simply Orange, because it's simply the best! Better than all the rest...)
1/2 teaspoons cayenne pepper
1 teaspoon Old Bay Seasoning
3 Tablespoons salted butter, divided
1/4 teaspoon cinnamon
1/2 teaspoon sugar
 
Thaw and peel the shrimp (I actually used fresh). 
Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice.  Measure out and add all of the spices to the orange juice as well.
Okay, confession time: the original recipe didn't have cinnamon or sugar in it. The reason this changed is because, well, I wasn't paying attention, and grabbed my bottle of what I thought was cayenne pepper, but turned out to be cinnamon. Oops. Luckily I realized this before I had stirred it all up, so I was able to scoop most of the cinnamon back out, but I thought that a little bit wouldn't hurt. I was right. I love what the cinnamon brought to the sauce. Feel free to leave it out though. I also threw the sugar in because it just seemed the thing to do.
In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce for just a few seconds, then pour into a serving dish.

I wound up making extra sauce and serving the shrimp over wild rice, and it was delicious. We had it with our favorite salad and some white sangria. Perfect way to grace a new home.