Honey Sumac Citrus Shrimp

• 1 tbsp orange zest, from one large navel orange
• ¼ c freshly squeezed orange juice, from one large navel orange
• 2 tsp sumac
• 1 clove garlic, finely chopped
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• ½ tsp crushed red pepper, optional
• ¼ c avocado oil
• ¼ c honey
• 2 lb colossal shrimp, peeled and deveined

Whisk together orange zest, orange juice, sumac, garlic, salt, black pepper, crushed red pepper, oil and honey in a large bowl. Add shrimp and stir to coat. Cover and refrigerate for 15 to 30 minutes.

While shrimp marinades, preheat your grill. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and spread into an even layer. Place the grate over the grill and coat lightly with oil. Cover and heat the grill to 400°F, about 15 minutes, adjusting the vent as needed to control the temperature.

Place shrimp on grill and cook on one side until lightly charred, about 3 minutes. Flip shrimp and grill until cooked through and lightly charred, about 3 minutes more.