Grilled Shrimp With Orange-Habanero Mojo (Aaron Sanchez) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/2 cup fresh orange juice |
1/2 cup extra-virgin olive oil |
1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce) |
2 cloves garlic, finely chopped |
2 tablespoons chopped fresh cilantro |
1 tablespoon dijon mustard |
kosher salt and freshly ground pepper |
16 jumbo shrimp, peeled and deveined (about 1 pound) |
Directions:
1. Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
2. Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
3. Photograph by Con Poulos
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