Ingredients

• 2 teaspoons plus 1/4 cup canola oil
• 2 cloves garlic, grated
• 2 scallions, thinly sliced on the angle, plus extra for garnish
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon orange zest
• 1/4 cup orange marmalade
• 2 teaspoons of honey (preferably orange blossom)
• 1/4 cup soy sauce
• 2 tablespoons fresh orange juice
• 1/2 teaspoon cornstarch, plus 6 tablespoons
• Fine sea salt
• 2 pounds 11-15 count shrimp, peeled and deveined, dried on a paper towel

Procedure

Heat 2 teaspoons canola oil in a small skillet over medium heat.  When oil just shimmers, add garlic, scallions, red pepper flakes, and orange zest and cook for less than a minute.

Before the garlic can brown, add the marmalade, honey, and soy sauce to the skillet.  Allow to bubble for 1 minutes.

Meanwhile, use a small whisk to combine the fresh orange juice and 1/2 teaspoon cornstarch in a small bowl.  Add the slurry to the skillet, and whisk continuously for 1 final minute, until sauce is thick.  Set aside.

Toss the dry shrimp with the remaining cornstarch and a pinch of salt.  Heat the remaining canola oil in a wok over medium heat until it is so hot that if you put the back of a wooden spoon in the oil, bubbles come up vigourously around it.  Fry shrimp six at a time, on medium heat, for total of two minutes, until orange, curled, and slightly crisp.  Drain on paper towel.  Repeat for all 4 batches.  Add more oil if necessary.

Toss shrimp with orange sauce.  Garnish with fresh scallions and orange zest.  Serve with plain white rice.