A Flavorful Tribute to Hispanic Heritage. As September unfolds, it brings with it the vibrant celebration of Hispanic Heritage Month—a time to honor the rich tapestry of cultures, traditions, and flavors that define Hispanic cuisine. What better way to pay tribute than with a dish that encapsulates the essence of Latin American flavors? Allow me to introduce you to my Mojo Grilled Shrimp. This recipe melds zesty citrus, and aromatic herbs with a smoky grilled perfection, celebrating the bold tastes that are integral to Hispanic culinary traditions.
My Mojo Grilled Shrimp recipe begins with a marinade inspired by classic Latin flavors. Extra virgin olive oil combines with freshly squeezed orange and lime juices to create a citrusy base that brightens the shrimp. Minced garlic, oregano, and cumin add layers of depth, while Himalayan pink salt and freshly ground pepper elevate the taste. A sprinkle of cilantro, if desired, introduces a fresh herbal note, reflecting the vibrant and diverse ingredients that are staples in Hispanic kitchens.
To accompany this flavorful dish, serve your Mojo Grilled Shrimp with a selection of complementary sides that celebrate the region’s rich culinary heritage. Creamy black bean hummus, a nod to Latin American bean dishes, pairs beautifully with the shrimp. Fresh salsa and tangy chimichurri add layers of flavor, while roasted red and yellow grape tomatoes provide a burst of sweetness. Complete the meal with crispy plantain chips for a crunchy, satisfying finish.
Perfect for both a festive Hispanic Heritage Month gathering or a cozy family dinner, this Mojo Grilled Shrimp recipe is a delicious way to honor and explore the vibrant flavors of Hispanic cuisine. As you enjoy each bite, you’ll experience a celebration of culture and tradition that brings a touch of Latin American warmth to your table this September.
Ingredients:
MARINADE
- ¼ cup extra virgin olive oil
- 1/3 cup orange juice
- ¼ cup lime juice, freshly squeezed
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- Himalayan pink salt, to taste
- Pepper, freshly ground, to taste
- ¼ cup cilantro chopped finely (optional)
- 1-pound raw shrimp peeled, deveined, tail removed
TO SERVE
- Black bean hummus
- Fresh salsa
- Chimichurri
- 1 pint red and yellow grape tomatoes, sliced in half lengthwise
- Crispy Plantain Chips
For this recipe and so many more, visit my blog at: skysthelimitlifestyle.com/2023/08/30/mojo-grilled-shrimp/
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Sarah K. Young
Blogger
