1 pound shrimp, cooked with tails on
2 tablespoon Low-sodium soy
2 tablespoon fresh lime juice
2 tablespoon fresh orange juice
2 tablespoon light brown sugar
2 tablespoon canola oil
1/2 teaspoon asian chile sauce
1Tbsp ginger, minced
1 clove garlic, chopped
1/4 cup basil, chopped
In a small non-reactive bowl, combine the sauce ingredients. If not using right away, cover and refrigerate for up to ten hours. To serve, toss the shrimp with the sauce and serve immediately.