Cuban Shrimp Mojo

In the Florida Keys, the Cuban marinade Mojo Criollo is king. Delicious on pork, chicken and beef, my favorite is shrimp mojo. The liquid marinade comes in a 24 ounce bottle - look for the leading Goya brand - usually available in the latin section of your grocery. Get the shrimp marinating in the morning, go exploring and enjoy your day and when you return your shrimp will be full of flavor and ready to grill.

Ingredients:

• large (21-25/pound) shrimp - peeled, deveined and butterflied (amount dependent upon number of diners - plan ½ pound per person)
• Goya Mojo Criollo marinade (see cook's note below)
• medium bunch of fresh cilantro - coarsely chopped
• olive oil
• large ziploc bag
• bamboo skewers
• no stick cooking spray
• assorted small veggie chunks (zucchini, peppers, grape tomatoes, etc.

Preparation:

Combine at least a cup of Mojo Criollo marinade, a splash of olive oil and cilantro in a ziploc bag and mix well. Reserve approximately ¼ of marinade mix. Add shrimp and adjust marinade amount by adding mojo and olive oil to cover shrimp. Seal bag and refrigerate - allowing to marinate at least 5 hours.

Prior to cooking, soak skewers in water.

Stoke grill and spray grill top with no stick cooking spray. Alternate shrimp and veggie chunks on skewers. Place on the hot grill and cook 3 minutes on one side, 3 minutes on the other until shrimp is opaque - basting with reserved marinade.

Delicious served with black beans and yellow rice. Muy Bien!!

COOK'S NOTE: Discard all unused marinade that came in contact with the raw shrimp. Do not serve at the table.

Submitted by - Roadabode Productions - RV note cards / RV Christmas cards