Grilled Shrimp With Orange-Habanero Mojo

1. 1

   Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour.

2. 2

   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.

3. 3

   Combine the remaining garlic and 1/4 cup olive oil in a small bowl.

4. 4

   Preheat a grill or grill pan over medium-high heat.

5. 5

   Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper.

6. 6

   Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture.

7. 7

   Arrange on a platter and drizzle with the orange-habanero mojo.

8. 8

   Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.