Quick Recipe Facts

Course/Meal - Any Entree Type of Citrus - Oranges Prep Time - 20 Minutes

Serves:

Orange Shrimp Mojo

  • 1 Tbsp. cumin seed
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. tangerine dust
  • ½ tsp. oregano
  • 1 ½ tsp. kosher salt
  • 3 cups Sunkist® freshly squeezed sour orange juice
  • 1 cup chopped Spanish onions
  • 1 tsp. minced garlic
  • 4 tsp. olive oil
  • 16 jumbo shrimp
  • 3 Tbsp. rum
  • ½ cup freshly chopped cilantro, plus sprigs for garnish
  • 1 cup diced avocado
  • 1 large Sunkist® Navel orange, segmented
  • 1 tsp. minced jalapeño
  • 4 large Candied orange peels (see recipe)

To make one portion:
  • To Prepare the Mojo Spice: In a small sauce pan over medium heat dry toast the cumin seeds and black peppercorns until aromatic. Allow cooling then grind roughly in a spice grinder. Blend in the tangerine dust, oregano and salt.
  • To Cook the Shrimp: In a large sauté pan warm the remaining olive oil. Season the shrimp with mojo spice and add to pan. Over high heat cook for one minute, lower the burner temperature and turn the shrimp. Carefully add the rum followed by the mojo. Continue to cook the shrimp until rosy pink. Remove shrimp and keep warm. Reduce the mojo to by half and season with ¼ cup of cilantro.
  • To Prepare the Orange Salsa: In a small stainless steel bowl, combine the remaining mojo spice, onions, cilantro, avocado, orange segments, and jalapeno. Toss lightly.
  • To Serve: Spoon the orange – avocado salsa into a ring mold, to shape in center of plate. Arrange the shrimp around the mold. Drizzle with mojo and finish with candied orange wheel and garnish with cilantro sprigs.

Makes 4 servings