Here's a late addition, since I forgot to update today. This stuff is awesome. It's spicy, and tangy, but not overpowering. The mojo sauce is versatile, and a great showcase of the often-neglected carribean food which is just outside of our borders, yet most Americans are completely unaware of.
Ingredients:
Mojo sauce:
1/2 cup orange juice (bonus points if you squeeze your own)
2 tblsp extra virgin olive oil
1 tsp chopped de-seeded habanero (that's probably gonna be a quarter of a pepper, for those of you playing along at home)
1 tsp minced garlic
2 tblsp chopped fresh cilantro
1 tblsp dijon mustard
S+P to taste
Mix it all together. Simple? Yep.
Shrimp:
2 tblsp olive oil
1 tsp minced garlic
8 jumbo shrimp, peeled and deveined
4 skewers. If wooden, soak them in water first for a few hours
Mix olive oil and garlic. Brush the shrimp with it and cook for about 2 minutes a side on a hot grill, brushing with the extra oil as you go. You know the shrimp is done right when it turns red. Really, I'm not sure how to describe done shrimp except to say that it looks done. If you've eaten cooked shrimp, that's the color you want to look for. Serve topped with a tiny bit of the mojo sauce.
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