From “The Best of Relish Cookbook,” by the editors of Relish Magazine (The Countryman Press). Serves 2 as an entree.
Ingredients
HABANERO MOJO
1/2 cup orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon seeded and chopped fresh or pickled habanero chile
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1/2 teaspoon salt
Coarsely ground black pepper
SHRIMP
2 tablespoons olive oil
2 garlic cloves, minced
8 raw jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water 30 minutes
Cooking spray
Directions
To prepare mojo, combine all ingredients in a small bowl.
To prepare shrimp, combine olive oil and garlic. Thread 2 shrimp onto each skewer; brush both sides of shrimp with oil mixture.
Prepare grill. Place shrimp on hot grill rack coated with cooking spray; grill 2 minutes on each side, basting with remaining oil mixture. Drizzle mojo over shrimp before serving.
Per serving: Calories: 320, fat 29g, cholesterol 145mg, protein 6g, carbs 8g, fiber 0g, sodium 770mg.
