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McCormick “Miami Spice” Back to Recipes
Shrimp Mojito
A dash of rum and sprinkle of Miami Spice will surely make you tango with these shrimp.
  • 2 Teaspoons Olive oil
  • 8 Jumbo Shrimp, cleaned and peeled
  • 1 Teaspoon Miami Spice
  • 2 Tablespoons Dark Rum
  • 1/2 Cup Freshly squeezed orange juice
  • 1 Tablespoon Freshly chopped mint
  • 8 sprigs Freshly cilantro, chopped reserving 2 sprigs for garnish
  • 1 tablespoon Minced Red Onion
  • 1 Cup Diced Avocado
  • 1 small Sweet Orange, segmented
  • 1 Teaspoon Minced jalapeno
  • 1 Teaspoon Lime juice
To cook the Shrimp: In a large sauté pan warm the olive oil. Add the shrimp, seasoning with Miami Spice, over high heat cook for one minute, lower the burner temperature and turn the shrimp. Carefully add the rum and then the freshly squeezed orange juice. Continue to cook the shrimp until rosy pink. Finish the shrimp with the mint and 1 tablespoon of cilantro.

To prepare the Orange Salsa: In a small stainless steel bowl, combine the onions, cilantro, avocado, orange segments, jalapeno, lemon juice and season with remaining salt and pepper. Toss lightly.

To Serve: Spoon the orange - avocado salsa into the center of plate or a maritini glass. Arrange the shrimp around the salsa. Drizzle with mojito sauce and finish and garnish with cilantro sprigs.

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