Grilled Shrimp With Orange-Habanero Mojo

• 1/2 cup fresh orange juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon dijon mustard
• Kosher salt and freshly ground pepper
• 16 jumbo shrimp, peeled and deveined (about 1 pound)

1. Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour.
2. 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.
3. Combine the remaining garlic and 1/4 cup olive oil in a small bowl.
4. Preheat a grill or grill pan over medium-high heat.
5. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper.
6. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture.
7. Arrange on a platter and drizzle with the orange-habanero mojo.
8. Photograph by Con Poulos

orange juice, extravirgin olive oil, peppers, garlic, fresh cilantro, mustard, kosher salt, jumbo shrimp

Taken from www.foodnetwork.com/recipes/aaron-sanchez/grilled-shrimp-with-orange-habanero-mojo-recipe2.html (may not work)