Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

How to Make It

Step 1

Heat a grill pan over medium-high heat.

Step 2

Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Step 3

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

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