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Recipe Of The Month Back to Recipes
Orange Shrimp Mojito
Serves 4
  • 4 Teaspoons Olive oil
  • 16 Jumbo Shrimp, cleaned and peeled
  • 1 Teaspoon Minced garlic
  • 1/4 Teaspoon Ground Cumin
  • 1 1/2 Teaspoons Kosher salt
  • 1 Teaspoon Freshly ground black peppercorns
  • 3 Tablespoons Rum
  • 2 Cups Freshly squeezed orange juice
  • 1 Tablespoon Freshly chopped mint
  • 1/2 Cup Freshly chopped cilantro, plus sprigs for garnish
  • 1/4 Cup Minced Red Onion
  • 1 Cup Diced Avocado
  • 1 Large California Navel Orange, segmented
  • 1 Teaspoon Minced jalapeno
  • 1 Teaspoon Lemon juice
To cook the Shrimp: In a large saute pan warm the remaining olive oil. Add the shrimp and then the garlic, cumin, seasoning with salt and pepper. 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. Arrange the shrimp around the salsa. Drizzle with mojito sauce and finish and garnish with cilantro sprigs.

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