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.

Lanny Lancarte, II
Recipe by Southern Living July 2007

Gallery

Ralph Anderson; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
20 mins
stand:
30 mins
grill:
4 mins
total:
54 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

    Advertisement
  • 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.

Source

Lanny's Alta Cocina Mexicana, Fort Worth, Texas