Adapted from – Martha Stewart
1 Pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
2 Garlic cloves, minced
2 Tbsp. olive oil, plus more for grates
1 Tbsp. plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
(We spiced ours up with some Cayenne Pepper Flakes)
1/3 Cup light mayonnaise
In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, Cayenne Pepper Flakes, 1/2 teaspoon salt, and teaspoon pepper; toss to coat.
Marinate in the refrigerator for 30 minutes (or up to 8 hours).
Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes.
Serve shrimp with dipping sauce.