GRILLED SHRIMP WITH ORANGE-HABANERO MOJO
Steps:
- Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
- Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
GRILLED SHRIMP WITH ORANGE AIOLI
Make and share this Grilled Shrimp With Orange Aioli recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper.
- Cover and refrigerate the shrimp for 1 hour or overnight.
- make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
- Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt.
- Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes.
- Transfer the shrimp skewers to plates and serve with the aioli.
Nutrition Facts : Calories 483.7, Fat 31.3, SaturatedFat 4.6, Cholesterol 245.7, Sodium 642.7, Carbohydrate 19, Fiber 0.1, Sugar 6.5, Protein 31.5
MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI
This recipe is from the Mai-Kai Polynesian Restaurant. This restaurant is magnificent! Prep time is estimated and does not include time for marinating.
Provided by love4culinary
Categories Low Protein
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein the shrimp, leaving only the tail attached.
- Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
- In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
- Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
- For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
- Light coals on grill until ready to cook.
- Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
- Cook on each side 3-4 minutes or until pink.
- For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
- Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.
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