2tspchili garlic sauce, I use Huy Fong Foods brand
2tspcornstarch, dissolved in 3 tbsp water
1lbslarge shrimp, 20-30 count, peeled tail on
Place the orange juice, zest, chili garlic sauce, brown sugar and anchovy paste into a small saucepan and bring to a boil. Stir to combine the ingredients and reduce the liquid by about half, 6 to 8 minutes.
Stir in the dissolved cornstarch and let thicken, 15 to 30 seconds. Pour the glaze into a small bowl and allow to cool.
Use metal or bamboos skewers which have been soaked in water for at least 30 minutes. String 8 to 10 shrimp onto each skewer. I used 2 bamboo skewers on each kabob to facilitate turning.
Brush one side of the shrimp with the glaze and place glazed side down on a medium hot grill, 1 1/2 to 2 minutes. Brush the second side with the glaze and turn. Grill for another 1 1/2 to 2 minutes until the shrimp is pink, opaque, and firm. If the glaze seems to burn, place the kabob on a cooler part of the grill.
Serve right away.
I calculate that 7 or 8 glazed shrimp would be around 110 calories. They would contain about 25 grams of protein.