Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (12 oz) roasted red peppers, drained
- 1/4 cup almonds, toasted
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and black pepper. Add shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side, or until cooked through.
3. Meanwhile, in a food processor or blender, combine roasted red peppers, almonds, olive oil, sherry vinegar, garlic, salt, and pepper. Blend until smooth.
4. Serve shrimp with roasted red pepper sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 316
- Fat: 22g
- Carbohydrates: 11g
- Protein: 20g
Substitutions for ingredients:
- Shrimp: You can use any other type of seafood, such as scallops or fish.
- Almonds: You can use any other type of nut, such as cashews or pine nuts.
- Sherry vinegar: You can use any other type of vinegar, such as red wine vinegar or apple cider vinegar.
Variations:
- Add some heat by adding a chopped jalapeño pepper to the marinade.
- Use the roasted red pepper sauce as a dip for vegetables or crackers.
- Serve the shrimp over a bed of rice or quinoa.
Tips and tricks:
- Make sure to soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant.
- Use fresh citrus juice for the marinade for the best flavor.
Storage instructions:
- Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shrimp in a skillet over medium heat until warmed through.
- Reheat sauce in a microwave-safe bowl in the microwave for 30 seconds at a time, stirring in between, until warmed through.
Presentation ideas:
- Serve the shrimp skewers on a platter with the roasted red pepper sauce in a small bowl on the side.
- Garnish with fresh cilantro leaves or sliced jalapeño peppers.
Pairings:
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Cilantro lime rice
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
- If the roasted red pepper sauce is too thick, add a little bit of water or olive oil to thin it out.
Food safety advice:
- Make sure to properly handle and cook seafood to prevent foodborne illness.
- Use a food thermometer to ensure the shrimp are cooked to an internal temperature of 145°F.
Food history:
- Mojo is a traditional Cuban marinade made with citrus juice, garlic, and spices.
Flavor profiles:
- The shrimp are tangy and flavorful from the citrus marinade, while the roasted red pepper sauce adds a sweet and smoky flavor.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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