Try these shrimp that are smothered in a Mojo de Ajo sauce made from Guajillo peppers that boast a tangy taste with a kick of heat.
Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
Meanwhile, soak wooden skewers in water 30 minutes.
Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
Lanny's Alta Cocina Mexicana, Fort Worth, Texas
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