Tuesday, April 16, 2013

Grilled Shrimp with Orange-Habanero Mojo

I love grilled shrimp. I personally think it is the best preparation of shrimp. Now that it is getting warmer outside, grilling will be a common activity. I love grilling and all of the different marinades that you can use to flavor the meat. I think that shrimp may be the fastest thing to cook on the grill- it is up there with the grilled pizzas. Grilling is a great way to have a quick, easy, and healthy meal during the week.

This shrimp was delicious and when dipped in the orange-habanero mojo, it was out-of-this-world-good. It is pretty spicy, but you can serve it on the side and dip at your own leisure. Ethan dips his in just to get it covered and I dunk the entire shrimp in trying to get as much mojo as possible. I served this with brown rice and steamed broccoli, both which taste great with the mojo as well.
Source: Aaron Sanchez, via Food Network Magazine, January/February 2013, Page 132

1/2 cup of Orange Juice, freshly squeezed
1/2 cup of Extra-Virgin Olive Oil, divided
1 tablespoon of Pickled Habanero Chile Peppers, chopped,  or Habanero Hot Sauce
2 cloves of Garlic, finely chopped, divided
2 tablespoons of Fresh Cilantro, chopped
1 tablespoon of Dijon Mustard
Kosher Salt and Freshly Ground Black Pepper, to taste
16 Jumbo Shrimp, peeled and deveined, about 1 pound

First, if you are using wooden skewers, soak them for 30 minutes in water, before use, to prevent burning.

Meanwhile, make the mojo. Combine the orange juice, 1/4 cup of olive oil, habaneros, 1 clove of garlic, the cilantro, mustard, and salt and pepper to taste. If you have a food processor, you can place all of the ingredients in there. If not, make sure to finely mince your ingredients and whisk together well. Set aside.

Now, skewer the shrimp onto the skewers.

Next, combine the remaining garlic and olive oil. Brush the shrimp on both sides with the oil-garlic mixture and sprinkle with salt and pepper.

Grill the shrimp for about 2-3 minutes on each side until the shrimp are opaque, brushing with the remaining oil-garlic mixture.

Drizzle the shrimp with the orange-habanero mojo and serve with additional sauce on the side.


Happy Cooking,
The Barbee Housewife

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