For a great Cuban-themed meal, serve these shrimp with Cuban black beans (Trader Joe’s has a great canned version), rice, and Plantains.

Mojo Sauce Ingredients

• 1/2 cup olive oil (you can get away with much less if you prefer)
• 2 Tbs. sliced fresh garlic (about 6-8 cloves)
• 1/2 cup lime juice
• 3 Tbs. orange juice
  • (Note: if you can find sour orange juice, you should use 2/3 cup of that instead of the above two citrus juices)
• 1/3 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (add more to taste)
• 1/2 teaspoon ground black pepper
• 3 Tbs. chopped fresh cilantro

To make the mojo sauce, heat the olive oil in a small sauce pan over medium to medium-high heat. When the olive oil reaches frying temperature (tip: add one slice of garlic and watch to see when it starts bubbling), add the garlic slices and cook until they are golden brown (be careful that they don’t burn). Add the rest of the ingredients aside from the cilantro and bring to a boil, stirring to make sure the ingredients mix. Check the seasoning, then remove from heat. Let it return to room temperature, then stir in cilantro and transfer to a jar or other container.

Due to the high oil content, the mixture will separate if it sits for too long. I’d recommend adding it to a jar with a screw-top lid (like an old salsa or tomato sauce container), since you’ll want to vigorously shake the sauce up like a salad dressing before you add it to anything.

Clean and dry 1 lbs. of shelled, tail-on shrimp, and add to a plastic zip lock bag. Add enough marinade to cover the shrimp, press out any air in the bag and seal it up, and let sit in the fridge for about an hour.

Remove the shrimp from the marinade (but don’t shake too much off!), and cook the shrimp for about 2 minute on each side in a grill pan, under the broiler, or even skewered on a barbecue grill. If cooking in a grill pan, be sure to scrape the shrimp around to pick up any cooked sauce and garlic slices as you remove them from the pan.

Serve with cuban black beans, rice, and plantains, liberally dousing everything with some of the remaining mojo sauce.