Shrimp mojo

Paleo, Gluten Free, Dairy Free, Soy Free

10 - 12 Servings, 330 Calories/Serving

40 – 50 Minutes

This citrusy marinade hails from Cuba, where it’s used to season a classic pork dish known as lechon asado. It also makes a wonderful marinade for chicken, fish, and shellfish, such as these shrimp. To secure the shrimp for easy grilling, thread four or five of them onto 2 skewers each before cooking. Soaking the skewers prevents them from burning while the shrimp cook.

Ingredients

  • 6 pounds shrimp (peeled and deveined)
  • Sun Basket mojo marinade
  • Bamboo or wooden skewers

Instructions

1

Marinate the shrimp

In a tall glass or wide bowl, soak the skewers in water for 30 minutes.
  • Rinse the shrimp and pat dry with a paper towel.
  • Shake or stir the mojo marinade to reincorporate.
  • In a large bowl, measure out ⅓ cup mojo marinade for every 1 pound shrimp. Add the shrimp and toss to coat; season with salt and pepper. Let stand at room temperature for at least 15 minutes but no longer than one hour.

2

Cook the shrimp

If using, thread the shrimp onto the skewers.
  • Build a charcoal fire or light a grill for medium-high heat. Set the shrimp on the grill rack and cook until firm and cooked through, 1 to 3 minutes per side.

3

Serve

Transfer the shrimp to a serving plate and enjoy.

Nutrition per serving: Calories: 330, Protein: 38g, Total Fat: 10g, Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 1g, Cholesterol: 340mg, Carbohydrates: 3g, Fiber: 0g, Added Sugar: 0g, Sodium: 820mg