Ingredients
2 teaspoons cumin seeds, toasted
5 cloves garlic, minced
1 habanero chile, seeded and minced
½ teaspoon kosher salt
½ cup extra virgin olive oil
⅓ cup freshly squeezed orange juice (zest oranges before juicing, reserve for shrimp)
2 tablespoons freshly squeezed lime juice
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon sherry vinegar
4 tablespoons chopped cilantro, divided
2 tablespoons chopped basil
2 pounds large shrimp, peeled and deveined, with tail left on
1 ½ tablespoons olive oil
Kosher salt and ground pepper
2 tablespoons finely grated orange zest, reserved for shrimp
2 tablespoons chopped cilantro
½ teaspoon red pepper flakes
Directions
For Orange Mojo Sauce:
1. On a large cutting board, combine cumin, minced garlic, chili and salt. Finely mince all ingredients together until a thick paste forms. Transfer mixture to a medium bowl. Place olive oil in a small saucepan and warm over medium heat. Pour warmed oil over garlic mixture and let stand for ten minutes.
2. Whisk in orange juice, lime juice, orange juice concentrate and vinegar. Stir in cilantro and basil. Season with salt and pepper. Refrigerate until needed. (Mojo can be made one to two days ahead. Bring to cool room temperature and whisk before serving.)
For Roasted Shrimp:
1. Preheat oven to 450 degrees with rack in center position. Spread shrimp out on a large rimmed baking sheet and toss with just enough olive oil to coat lightly. Season with salt and pepper. Roast for approximately 5-6 minutes, until shrimp are just opaque. Remove from oven and immediately add orange zest, cilantro and red pepper flakes to pan and toss with the shrimp. Serve immediately with orange mojo sauce for dipping.
