Orange & Thyme Grilled Shrimp

More grilled shrimp, what can I say? It's so delicious! This recipe makes up a tasty little dipping sauce that can also be used as a salad dressing. I'm dedicating this recipe to my dear friend and babysitting buddy, Farnaz. This was my first attempt at making dinner with a 1 year old ... needless to say, I did a lot of "supervising". I did make the marinade myself though and surrendered to my love affair of cooking with oranges. The oranges truly were really loved today. So loved that I grated off all their fragrant zest and reamed the crap out of them to steal all their juices. I hope they know they are appreciated. We served these shrimpies up with a nice plate of greens and some naan. Bon appétit!

Ingredients
1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

Directions
1. In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 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.

2. 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.

3. 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.

- recipe and photo cred to Martha Stewart Everyday Food