Ingredients

• 3 cloves garlic, chopped
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (16/20 count), peeled and deveined, tails on
• 1 cup freshly squeezed orange juice
• 1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste
• 2 tablespoons chopped fresh cilantro, plus for garnish
• 2 tablespoons lime juice
• Baguette slices, for serving

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Instructions

1. In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
2. Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
3. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
4. Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.