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Prawns al Mojo de Ajo

Photo: Dylan and Jeni; Styling: Scott Horne 

Active time 55 mins
Total time 55 mins

Serves 4 (serving size: 4 shrimp and about 3 tbsp. sauce)

Mojo de ajo is like a garlic gravy that infuses the grilled shrimp with fantastically zesty flavor. This dish employs a great trick many cooks don't know: using skillets on the grill, which gives fiery grilled flavor to simmered components like the garlic and onion.


  • 1/2 cup olive oil
  • 1/2 cup finely diced white onion
  • 3/4 teaspoon kosher salt, divided
  • 8 garlic cloves, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh lime juice
  • 16 large shrimp, deveined and shells on
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper
  • 1 serrano chile, thinly sliced

Nutrition Information

  • calories 262
  • fat 15.3 g
  • satfat 2.1 g
  • monofat 10 g
  • polyfat 1.7 g
  • protein 24 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 214 mg
  • iron 1 mg
  • sodium 616 mg
  • calcium 115 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine oil, onion, 1/2 teaspoon salt, and garlic in a medium stainless steel skillet. Place skillet on grill; cover and grill 10 minutes or until garlic is soft and golden brown. Remove pan from grill; stir in parsley and juice. Return pan to the grill; cover and grill 2 minutes.

  3. Add shrimp to grill rack coated with cooking spray; grill 4 minutes or until grill marks appear, turning after 2 minutes. Remove shrimp from grill, and place in pan; toss to coat with juice mixture. Sprinkle with remaining 1/4 teaspoon salt and pepper.

  4. Arrange shrimp and mojo on a platter; sprinkle with serrano slices.