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Grilled Shrimp With Orange-Habanero Mojo

Recipe courtesy of Aarón Sánchez

From: Food Network Magazine

Recipe courtesy of Aarón Sánchez

Watch how to make this recipe.

From: Food Network Magazine

Grilled Shrimp With Orange-Habanero Mojo

Name: Grilled Shrimp With Orange-Habanero Mojo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
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)

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 8 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 8 servings

Ingredients

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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

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.
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.