Grilled Shrimp with Orange Habanero Mojo

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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8 (8-inch long skewers)
1/2 cup fresh orange juice
1/2 cup extra virgin olive oil, divided into 2 equal parts
1 Tbsp. pickled habanero, without seeds and chopped
2 tsp. garlic, finely chopped
2 Tbsp. chopped cilantro
1 Tbsp. Dijon mustard
salt and pepper
8 jumbo shrimps, peeled and deveined


Soak the skewers in cold water for 2 hours. In a medium bowl combine the orange juice, 1/4 cup of olive oil, habanero, 1 tsp. of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup of olive oil and 1 tsp. of garlic and set aside.

Skewer the shrimps and brush each one on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook the shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange the shrimps on a serving platter and drizzle them with the orange mojo.

Recipe by Aaron Sanchez.