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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Ingredients Equipment Method

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

Equipment

• bamboo skewers
• Grill/ BBQ/ Smoker

Method

 

1. Soak bamboo skewers in water (if skewers desired)
2. Warm up grill/ BBQ/ smoker.
3. In a food processor, blend all marinade ingredients together until blended smooth.
4. Split marinade into two equal amounts – one to marinate the raw shrimp and the other to sauce shrimp once cooked.
5. Rinse the shrimp in cold water, drain and dry with paper towel.
6. Pour marinade over shrimp and allow shrimp to marinate for 15-20 minutes.
7. Do not allow the shrimp to marinate longer than 1 hour before cooking, as the acid will cook the shrimp if left too long.
8. Leaving the marinade on the shrimp, skewer shrimp. Discard excess marinade.
9. 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.
10. On cooked shrimp, paint marinade set aside previously use for dipping as desired.