Recipe: Cuban Grilled Mojo Shrimp With Avocado And Tomato Salad

Introduction

Cuban cuisine is known for its bold flavors and vibrant ingredients. One dish that perfectly captures the essence of Cuban cooking is Grilled Mojo Shrimp. This recipe combines succulent shrimp marinated in a tangy mojo sauce with a refreshing avocado and tomato salad. The result is a delicious and healthy meal that will transport you to the sunny beaches of Cuba.

Ingredients

For the Mojo Marinade:

– 1/4 cup fresh orange juice

– 1/4 cup fresh lime juice

– 4 cloves garlic, minced

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/4 cup olive oil

For the Grilled Shrimp:

– 1 pound large shrimp, peeled and deveined

– Mojo marinade (from above)

For the Avocado and Tomato Salad:

– 2 ripe avocados, diced

– 2 medium tomatoes, diced

– 1/4 cup red onion, finely chopped

– 2 tablespoons fresh cilantro, chopped

– 2 tablespoons fresh lime juice

– Salt and pepper to taste

Instructions

Step 1: Prepare the Mojo Marinade

– In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper.

– Slowly whisk in the olive oil until well combined.

Step 2: Marinate the Shrimp

– Place the shrimp in a resealable plastic bag and pour the mojo marinade over them.

– Seal the bag and refrigerate for at least 30 minutes to allow the flavors to infuse.

Step 3: Prepare the Avocado and Tomato Salad

– In a large bowl, combine the diced avocados, tomatoes, red onion, cilantro, and lime juice.

– Gently toss the ingredients together until well mixed.

– Season with salt and pepper to taste.

Step 4: Grill the Shrimp

– Preheat the grill to medium-high heat.

– Remove the shrimp from the marinade and discard the excess marinade.

– Thread the shrimp onto skewers, leaving a little space between each shrimp.

– Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

Step 5: Serve

– Arrange the grilled shrimp on a platter and serve alongside the avocado and tomato salad.

– Garnish with additional fresh cilantro if desired.

Conclusion

This recipe for Cuban Grilled Mojo Shrimp with Avocado and Tomato Salad is a delightful combination of flavors and textures. The tangy and aromatic mojo marinade infuses the shrimp with a burst of citrusy goodness, while the avocado and tomato salad adds a refreshing element to balance out the dish. Whether you’re hosting a summer barbecue or simply craving a taste of Cuba, this recipe is sure to impress your taste buds. Enjoy!