Barbecue Shrimp Lilikoi Orange Dipping Sauce

Serves Four (courtesy of Chef Fabrice of Four Seasons Resort Lanai)

Ingredients for the Barbecue:

• 12 large shrimp, shelled or deveined
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• 1 tablespoon cocoa butter
• 1 tablespoon coriander
• 1 tablespoon paprika
• 1 tablespoon white pepper

Preparation:

1. Toast the spices over medium-high heat in a pan to bring out the flavor. Place in a spice grinder and pulse to obtain a coarse powder. Then, mix all the spices together.
2. For the shrimp, place 2 tablespoons of the spices (except the cocoa butter) in a Ziploc bag with the shrimp. Mix well and keep refrigerated for 1 hour.
3. Remove from the fridge and leave at room temperature for 10 minutes. Grill each side over barbecue for about 2 minutes.
4. Remove from grill, allow to cool for a minute or until you can hold and remove the shell. Serve with the orange lilikoi dipping sauce.

Ingredients for the Lilikoi orange dipping sauce:

• 2 cups orange juice
• 2 cups lilikoi juice
• 1/2 cup shallots, chopped fine
• 1 lemon grass stem, smashed
• 1 teaspoon chili flakes
• 1/2 cup light salt shoyu
• 1/2 cup mirin
• 1 small bunch Thai basil
• 1 small bunch mint

Preparation for the Lilikoi orange dipping sauce:

1. In a stainless steel pot, add the orange and lilikoi juice, shallots, lemon grass, chili flakes, shoyu and mirin.
2. Cook over medium heat to simmer. Do not let sauce boil hard. Cook for about 10 minutes or until sauce has been reduced to 1/3 of the pot.
3. Bruise the mint and basil in the palm of your hand and add to the sauce.
4. Allow to cool at room temperature. Strain and reserve for shrimp.