Grilled Shrimp with Orange Habanero Mojo

Total Time:
2 hr 10 min
2 hr
10 min

4 servings

  • 8 (8-inch) long skewers
  • 1/2 cup fresh orange juice
  • 1/2 cup extra virgin olive oil, divided into 2 equal parts
  • 1 tablespoon pickled habanero, without seeds and chopped
  • 2 teaspoons garlic, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 8 jumbo shrimps, peeled and deveined
  • Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside.

  • Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo.

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