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Stir the tamarind concentrate, juice from one orange (or ¼ cup fresh orange juice), Kikkoman Ponzu sauce and brown sugar.
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In a bowl marinade the shrimp in the tamarind sauce. Coat well and let stand for 15 minutes.
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While the shrimp are marinating cut the two remaining oranges into 8 wedges each.
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Soak bamboo skewers in water to prevent them from burning on the grill.
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Remove the shrimp from the marinade and thread onto four 10- to 12-inch skewers alternating with orange wedges.
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Preheat grill to medium-high heat.
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Grill kabobs until shrimp turn pink, about 2-3 minutes per side. Brush occasionally with marinade. Makes 4 skewers.