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Our Carlito's Rojito Yucatan Rub was crafted with the flavors and colors of the Yucatan in mind. Achiote seeds give this rub a bright red color that permeates anything it touches. Its citrus peels, onion and garlic pair wonderfully with shrimp. Just add citrus juice, garlic and olive oil for a quick marinade. Adapted from Food & Wine.
Serves 4-6
2 pounds large shrimp, peeled and deveined
2 tablespoons Carlito's Rojito Yucatan Rub
2 garlic cloves, minced
Juice of one orange
Juice of one lemon
1/4 teaspoon cayenne red pepper powder (optional)
Salt to taste
1/4 cup extra virgin olive oil
Marinate the shrimp: in a large bowl, combine the Carlito's Rojito, garlic, orange juice, lemon juice, cayenne and salt. Whisk in the oil. Toss the shrimp in the mixture to coat. Refrigerate for about 30 minutes.
Prepare the grill. Place the shrimp on six skewers and season with salt, reserving the marinade. Grill on high heat, basting frequently with the marinade, until the shrimp are just cooked, about 2 minutes per side.
Serve with rice, in tacos or as an appetizer.
Comments will be approved before showing up.
Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
Janet Loos
April 16, 2018
Best marinate I have had for Shrimp