Shrimp with Cuban Mojo (Citrus-Garlic) Sauce

(Camarones al Ajillo)

Serves: 4


For the Mojo Sauce:

3-4 cloves garlic, peeled

1 tsp salt

2 Tbsp lime juice (from about 2-3 limes)

2 Tbsp orange juice (from about ½-1 orange)

2 Tbsp Flying Olive Blood Orange or Lime Extra Virgin Olive Oil or a Combination

For the Shrimp:

1 pound jumbo shrimp (16-20 per pound), peeled, deveined, and butterflied (if desired)

2 Tbsp Flying Olive Blood Orange or Lime Extra Virgin Olive Oil or a Combination, plus a little more for oiling the grill

Salt and Pepper

1 lime cut into small wedges


To Make the Mojo Sauce:

Make a wet garlic paste by smashing the garlic cloves with salt in a mortar and pestle. If you don’t have one, sprinkle the garlic with the salt and use your knife to chop it into a finely smashed garlic paste.

Place the paste in a small bowl and pour the lime and orange juices over it. Stir. Let the combination sit for 20 minutes.

After the paste has been sitting for 20 minutes. Place the Flying Olive Extra Virgin Olive Oil(s) in a small saucepan. Turn the burner on to medium-high heat. When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (Be careful that the oil doesn’t splatter on you). Give the mixture a stir and allow it to cook over the heat for 1 minute before removing it from the burner. Set aside.

To Prepare the Shrimp:

Place the shrimp in a large mixing bowl and drizzle with the Flying Olive Extra Virgin Olive Oil(s). Generously season with salt and pepper and toss well.   (Clean hands work best for this.)

Heat the grill to high (550 degrees F) and close the lid. Wait at least 15 minutes, and then turn the grill down to medium-high (450 degrees F). Oil the grates with a paper towel soaked in oil held with a long pair of tongs.

Holding the shrimp by the tail, place the butterflied shrimp on the grill one by one with the slit side down. Curl the tail down towards the head of the shrimp. Close the lid and cook for about 5 minutes, depending on the size of your shrimp. The insides should be white and no longer translucent. You will not need to turn the shrimp over.

To Serve;

Mound the grilled shrimp on a plate or platter. Garnish with the lime wedges. Serve the mojo sauce on the side as a warm dip for the shrimp.

Submitted by Barb L.