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Ingredients
Habanero Mojo:
½ cup fresh orange juice
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh or pickled habanero chile, seeded and chopped
1 teaspoon finely chopped garlic
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
½ teaspoon salt
Coarsely ground black pepper
Shrimp:
2 tablespoons olive oil
1 teaspoon finely chopped garlic
8 jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water 2 hours
Instructions
½ cup fresh orange juice
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh or pickled habanero chile, seeded and chopped
1 teaspoon finely chopped garlic
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
½ teaspoon salt
Coarsely ground black pepper
Shrimp:
2 tablespoons olive oil
1 teaspoon finely chopped garlic
8 jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water 2 hours
1. To prepare mojo, combine orange juice, olive oil, chile pepper, garlic, cilantro, mustard, salt and pepper.
2. To prepare shrimp, combine olive oil and garlic. Thread 2 shrimp on each skewer, and brush both sides with oil mixture.
3. Prepare grill. Grill shrimp on a hot grill 2 minutes on each side, brushing with the remaining oil mixture. Serve with a drizzle of Habanero Mojo. Serves 4 as an appetizer.
Recipe courtesy of Aaron Sanchez, Relish Who You Know," Fire and Spice, July 2008
Nutritional Information
2. To prepare shrimp, combine olive oil and garlic. Thread 2 shrimp on each skewer, and brush both sides with oil mixture.
3. Prepare grill. Grill shrimp on a hot grill 2 minutes on each side, brushing with the remaining oil mixture. Serve with a drizzle of Habanero Mojo. Serves 4 as an appetizer.
Recipe courtesy of Aaron Sanchez, Relish Who You Know," Fire and Spice, July 2008
Per serving: 160 calories, 14g fat, 130mg chol., 4g prot., 4g carbs., 0g fiber, 400 sodium.
