For marinade, in a nonmetallic bowl combine organic orange juice, vinegar, onion, jalapeno, olive oil, chili paste, 1 clove of garlic, dash salt, and dash pepper. Stir in shrimp; cover and refrigerate 30 minutes.  With a slotted spoon, remove shrimp from marinade.  Cover and refrigerate shrimp while preparing Citrus. Aioli.

For citrus Aioli, set aside ¼ cup of the marinade; strain remaining marinade, discarding solids. In a medium skillet bring strained marinade to boiling. Reduce heat; simmer, uncovered 8 to 10 minutes or until reduced to ¼ cup.  Add remaining garlic to skillet; cook and stir 2 minutes more.  Remove from heat; cool slightly. In a bowl combine mayonnaise dressing, yogurt, cilantro, and orange peel.  Stir in reduced marinade mixture.  Cover and chill

Thread shrimp on skewers (soak bamboo skewers is using). Place on unheated rack of a boiler pan. Drizzle with the reserve ¼ cup marinade.  Broil 4 inches from the heat 3 to 4 minutes or until opaque, turning once.  If desired, add a piece of Florida orange to each skewer.  Serve immediately with citrus Aioli.  Makes 8 appetizer servings.