Yield: Makes 8 servings
24 unpeeled, large raw shrimp
1/2 cup Mojo de Ajo
24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt
Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
Prep: 10 min., Cook: 5 min., Cool: 5 min., Stand: 5 min. Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks.
Yield: Makes about 1 1/2 cups
3/4 cup olive oil
3 whole guajillo chiles*
3/4 cup bottled minced garlic
5 tablespoons fresh lime juice
1 1/2 teaspoons salt
1. Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
*2. Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
2. Meanwhile, soak wooden skewers in water 30 minutes.
3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
