February 2021

12 13 Ingredients • 1/2 cup fresh orange juice • 1/2 cup extra-virgin olive oil • 1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespo - on habanero hot sauce) • 2 cloves garlic, finely chopped • 2 tablespoons chopped fresh cilantro • 1 tablespoon dijon mustard • Kosher salt and freshly ground pepper • 16 jumbo shrimp, peeled and deveined (about 1 pound) Directions 1. Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combi- ne 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. 2. Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil- garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remai- ning oil-garlic mixture. Arrange on a plat- ter and drizzle with the orange-habanero mojo. Photograph by Con Poulos Grilled Shrimp With Orange-Habanero Mojo