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
1/2 teaspoon freshly ground black pepper
1 serrano chile, thinly sliced
Est. added sugars 0g
How to Make It
Preheat grill to medium-high heat.
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.
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.
Arrange shrimp and mojo on a platter; sprinkle with serrano slices.