4 large oranges
1 1/2 tablespoons vegetable oil
1/2 teaspoon minced garlic
16 large uncooked shrimp, peeled and deveined
1 teaspoon hot pepper sauce
1 teaspoon light brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch in 1 tablespoon water
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Cut the oranges in half and squeeze the juice into a bowl. (For a special touch, you may want to clean out the orange halves and use them to serve your final dish.) Heat the oil in a large skillet over medium heat. Stir the garlic around in the oil for about a minute, not letting it brown. Turn the heat up a bit and add the shrimp. Stir them as they cook until they are opaque and pink. It shouldn't take much more than a minute. Add the hot sauce, brown sugar and Worcestershire ... then the orange juice. Bring to a boil and cook for two minutes. Add the cornstarch mixture and cook until sauce thickens.
Serve with rice or couscous.
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