May 24, 2016 1 Comment
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.
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.
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