4 large cloves garlic, minced
1 cup good quality orange juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning (no substitutions here)
1 teaspoon arrowroot powder or cornstarch
3 tablespoons butter, divided
Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove. In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high. When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly. Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot. Enjoy!