In a heavy frying pan over medium heat, warm olive oil. Add garlic and cook slowly, stirring frequently until golden, about 3 minutes. Pour garlic and oil into a shallow baking dish and cool slightly. add tequila and shrimp, tossing to coat. Cover and refrigerate for at least 3 hours or up to 6 hours, stirring occasionally.
Heat outdoor grill. Make Mojo sauce in food processor by combining olive oil, lime juice, galric, cumin, parsley, tequila and salt. Pulse several times to combine. Pour mixture into a small serving dish.
Thread shrimp onto soaked wooden skewers. Wrap blunt end of skewers with foil to prevent buring.Place on grill, turning once until nicely charred and just opaque throughout, about 2-3 minutes per side. Place skewers on a platter and serve with mojo sauce.
Originally Submitted
3/18/2011
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