Grilled shrimp with orange-pepper mojo sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 187, total fat 14 G., saturated fats 2 G., proteins 12 G., carbohydrates 2 G., fiber 0 G., cholesterol 143 mg, sodium 516 mg, sugar 1 G.

Large shrimp on wooden skewers make a great beer appetizer. Their piquant flavor comes from the garlic butter brushed on the shrimp before grilling, along with a mojo sauce made from orange juice, fiery habanero peppers, fresh cilantro, and garlic. Drizzle the cooked shrimp with the mojo sauce, and serve any remaining sauce for dipping. You can grill or pan-fry these; the flavor will be excellent either way. Before grilling, soak the wooden skewers in water to prevent them from burning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

16 large shrimp, peeled and deveined (about 450g)
0.5 cup freshly squeezed orange juice
0.5 cups extra-virgin olive oil
1 tablespoon pickled habanero pepper, seeded and chopped (or 1 tablespoon habanero hot sauce)
2 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
1 tbsp Dijon mustard

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Soak eight 20cm long wooden skewers in cold water for at least 15 minutes but no more than 1 hour.
Meanwhile, prepare the mojo sauce.:

In a medium bowl, combine orange juice, 1/4 cup olive oil, marinated habanero, half the garlic, cilantro, mustard, salt, and black pepper to taste; mix well and set aside.

In a small bowl, combine the remaining garlic with 1/4 cup olive oil. Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and brush both sides with garlic oil, season with salt and pepper.
Fry the shrimp until pink, about 2 minutes per side, brushing with the remaining garlic oil. Transfer to a serving platter and drizzle with mojo sauce.

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