GRILLED SHRIMP KEBABS WITH MOJO SAUCE
This stuff is awesome. It's spicy, tangy, but not overpowering. The mojo sauce is versatile, and a great showcase of the often-neglected carribean food which is just outside of our borders, yet most americans are completely unaware of.
Ingredients:
Mojo sauce:
1/2 cup orange juice (fresh is greatly preferred)
2 tblsp extra virgin olive oil
1 tblsp chopped de-seeded habanero
1 tsp minced garlic
2 tblsp chopped fresh cilantro
1 tblsp dijon mustard
S+P to taste
Mix it all together. Simple?
Shrimp:
2 tblsp olive oil
1 tsp minced garlic
8 jumbo shrimp, peeled and deveined
4 skewers. If wooden, soak them first for a few hours
Mix olive oil and garlic. Brush the shrimp with it and cook for about 2 minutes a side on a hot grill, brushing with the extra oil as you go. You know the shrimp is done right when it turns red. Serve topped with a tiny bit of the mojo sauce.
This sauce is also pretty good on chicken, or light pork. It'll probably make friends with cod or salmon, as well, but for the heartier fish a tiny bit of lemon juice wouldn't be a bad idea.