Grilled Shrimp with Anaheim Chile and Citrus Marinade

In a 2 quart sauce pan, add the orange and lime juice concentrates with the water and bring just to a boil.

Place the remaining ingredients into a blender and add the warmed juice concentrate, blend thoroughly.

If necessary, add additional rice wine vinegar to thin the marinade. Marinade can be made ahead of time and stored in a glass jar in the refrigerator.

Put the shrimp into a large plastic zip-lock style bag and add 1 cup of the marinade. Refrigerate for 1 hour.

Place shrimp on skewers and grill for about 3 minutes on each side until just done.

NOTE: This all purpose marinade can be used for shrimp, deep-water fish steaks, chicken, pork or lamb. Seafood should be marinated no more than 1 hour, chicken or pork 6 hours, beef flank steak or lamb a maximum of 12 hours.