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Grilled Mojo Shrimp & Lime Cilantro Cauliflower Rice

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.