Serves 4
Active time: 15 minutes
Total time: 1 hour 35 minutes


1 pound large shrimp, peeled and deveined
Zest of 1 orange
½ cup orange juice
3 Tbsp. rendered bacon fat or olive oil
2 Tbsp. grated ginger
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. ground black pepper
1 small red onion, thinly sliced
¼ cup lemon juice
2 Tbsp. red wine vinegar
½ tsp. kosher salt, divided
1 pound ripe, firm figs, quartered lengthwise
Zest of 2 lemons
2 tsp. chopped rosemary
¼ cup honey
2 Tbsp. olive oil


Thread shrimp onto 8 (8") skewers and place in a large shallow dish. In a medium bowl, whisk together orange zest and juice, bacon fat (or olive oil), ginger, lime juice, soy sauce, brown sugar, and pepper. Reserve 3 Tbsp. sauce and pour remaining mixture over shrimp. Marinate shrimp, covered, in refrigerator 30 minutes.

In a small bowl, mix onion with lemon juice, vinegar, and ¼ tsp. salt. Let sit 30 minutes.

In a medium bowl, sprinkle figs with lemon zest, rosemary, and remaining ¼ tsp. salt and stir to combine. Add onions (and their liquid), honey and olive oil to figs. Let sit 30 minutes at room temperature.

Preheat grill to high heat. Remove shrimp from marinade and grill until just cooked through, 2 minutes per side. Remove from grill and brush with reserved sauce. Serve over figs.


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