MOJITO SHRIMP CUBAN STYLE

Mojito Shrimp Cuban Style image

Provided by Lynn Clay

Categories Seafood

Time 30m

Number Of Ingredients 12

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10 clove garlic, minced
1 tsp pepper
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes, optional
1 c sour orange juice, fresh
1/2 c lime juice, freshly squeezed
1/2 c lemon juice, freshly squeezed
sugar, to taste
1/2 tsp ground cumin
1/2 c olive oil, extra virgin
2 lb extra large shrimp, peeled and deveined
kosher or other salt, to taste

Steps:

1. Mash garlic, pepper and oregano by pulsing in a food processor. Whisk garlic mixture with next 7 ingredients (through olive oil)
2. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
3. Drain shrimp, reserving marinade. Heat 2 Tbs olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with salt. Toss for 30 seconds
4. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through. Remove the shrimp to a warm platter.
5. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier. Boil sauce until reduces by half and thickens. Pour it over the shrimp and serve.