Serve hot with lime wedges or serve with a side of the marinade glaze* on the side.
Add 2 teaspoons of marinade to teaspoon cornstarch, mix well.
Add remainder of marinade to saucepan with the cornstarch slurry.
Bring to a boil over medium-high heat, whisking almost constantly when starting to get hot.
After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.
Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.