Shrimp Mojo de Ajo

By Tamipri

Ingredients

• Mojo de Ajo:
• 3/4 3/4 3/4 c. olive oil
• 3 3 3 whole quajillo chiles*
• 3/4 3/4 3/4 c. jarred minced garlic
• 5 5 5 Tb. fresh lime juice
• 1 1/2 1 1/2 1/2 tsp. salt
• Shrimp Mojo de Ajo:
• 24 24 24 unpeeled, large raw shrimp, (21/15 ct.)
• 1/2 1/2 1/2 c. Mojo de Ajo
• 24 24 24 (6") skewers
• Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

Details

Servings 8

Preparation

Step 1

1. For the Mojo de Ajo: Heat oil in a 2 qt. saucepan over medium heat to 350 degrees. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool completely (about 5 minutes). Repeat procedure with remaining 2 chiles. Remove and discard stems from chiles. Process chiles in a food processor 30 seconds to 1 minute or until crumbled into small flakes. Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3-4 minutes or until golden. Let stand 5 minutes. Stir in the chile flakes, lime juice, and salt. Store in an airtight container in refrigerator for up to 5 days. Let mixture come to room temperature before using. *Sweet paprika may be substituted. Omit the guajillo frying step. Stir the paprika in with the lime juice and salt step of the recipe.

2. For the Shrimp Mojo de Ajo: Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo; tossing to coat. Let stand 30 minutes. Meanwhile, soak wooden skewers in water 30 minutes. Preheat grill to 350-400 degrees (medium-high) heat. Remove shrimp from marinade, discarding marinade. Thread 1 shrimp onto each skewer. Grill shrimp, covered with grill lid, 1-2 minutes on each side or just until shrimp turn pink. Garnish, if desired.