12 Giant Shrimp, shelled and deveined (heads and tails intact)
1/4 c Butter
1 c Orange juice (freshly squeezed)
2 tb Sherry
1 ts Orange Zest (grated)
2 ea Green onions, tops and white (minced)
1 ts Ginger root (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through shrimp, lengthwise, from head to tail with only 1 to a skewer.

Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted.

Dip skewered shrimp in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the shrimp over and baste again, cooking for another 2 minutes. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the shrimp.