Cuban Mojo Shrimp

There is nothing better than grilled, plump, juicy shrimp complemented by Cuban mojo (pronounced “mo-ho”) on a hot summer night. It would be even better if such a meal could be enjoyed on the humid island overlooking a white sandy beach. Citrus, garlic and herbs creates the standard mojo marinade. What I learned, is that this mojo is truly magical – marinade, sauce, a drink….its yum!

Supper challenge this week is “hot vacation” and tonight’s meal took me on a holiday. Cuban Mojo Shrimp on Lime Cilantro Cauliflower Rice and avocado salad. I love the seasoning provided by a grill that is gives Cuban food its signature. Cuban food is not known for fiery spice but my mojo version has a warm tickle that balances the tang nicely.

Taste: citrus tang, gentle spice with the savory juices of shrimp
Texture: Can shrimp be al dente? A slight crunch of the exterior with a springy juicy interior, the shrimp is memorable!

Cuban Mojo Shrimp

The magic of mojo is that the citrus garlic flavor grabs your attention and makes your taste buds appear!

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Equipment

• bamboo skewers
• Grill/ BBQ/ Smoker

Ingredients

  

Marinade

• 6 garlic cloves
• 1 1″ piece ginger, peeled
• ¼ jalapeno seeds removed
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• Zest of 1 lime
• 1/4 cup fresh lime juice
• Zest of 1 orange
• 1/3 cup fresh orange juice
• 2 tablespoon Blues Hog Tennessee Red optional or 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• ½ teaspoon kosher salt

Shrimp

• 1 1/2 lb. large shrimp thawed, peeled, deveined

Instructions

 

• Soak bamboo skewers in water (if skewers desired)
• Warm up grill/ BBQ/ smoker.
• In a food processor, blend all marinade ingredients together until blended smooth.
• Split marinade into two equal amounts – one to marinate the raw shrimp and the other to sauce shrimp once cooked.
• Rinse the shrimp in cold water, drain and dry with paper towel.
• Pour marinade over shrimp and allow shrimp to marinate for 15-20 minutes.
• Do not allow the shrimp to marinate longer than 1 hour before cooking, as the acid will cook the shrimp if left too long.
• Leaving the marinade on the shrimp, skewer shrimp. Discard excess marinade.
• Grill shrimp on hot grill/ BBQ/ smoker about 5 minutes. When shrimp turns bright pink shrimp is cooked, flip to cook other side, about 5 minutes.
• On cooked shrimp, paint marinade set aside previously use for dipping as desired.

Keyword @blueshognation, citrus, Cuban, garlic, grill, grilled, lime, mojo, orange zest, shrimp, smoke, tennessee red