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1 cup orange juice
3/4 cup 100% pure honey
1/3 cup lime juice
1/3 cup Dijon mustard
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons black and red pepper blend
2 teaspoons salt
2 teaspoons oregano
1 teaspoon California-style coarse onion powder
30 jumbo shrimp
12 bamboo skewers, soaked in water for at least 30 minutes
Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers.
Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.