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  • 1/2 cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh or pickled habanero chile, seeded, if desired, and minced
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons chopped cilantro
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 8 jumbo shrimp, peeled and deveined
  • 4 wooden skewers, soaked in water 2 hours


  1. To prepare mojo, combine orange juice, olive oil, chile pepper, garlic, cilantro, mustard, salt and pepper.
  2. To prepare shrimp, combine olive oil and garlic. Thread 2 shrimp on each skewer, and brush both sides with oil mixture.
  3. Prepare grill. Grill shrimp on a hot grill 2 minutes on each side, brushing with the remaining oil mixture. Serve with a drizzle of Habanero Mojo.
Recipe courtesy of Aaron Sanchez.

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The recipe was originally published as Grilled Shrimp with Orange and Habanero Mojo on

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