Mojo marinated shrimp

Time 15 minutes
Yields Serves 4
Mojo marinated shrimp
(Al Seib / Los Angeles Times)

Put the chipotle puree in a blender and juice the orange into it. Add the salt.


Cut one of the orange halves in half again; and then cut that half in half to make an eighth of an orange. Cut away the pulp from the peel of that section, but leave the white pith. Dice the peel and pith as finely as possible and add to the blender. Grind chipotle, juice and orange in the blender to a coarse puree. Season to taste.


Put the shrimp in a plastic bag; add the puree and the onion. Seal tightly; refrigerate at least 1 hour.


Empty into a serving bowl and spear each shrimp with a toothpick.

This recipe scales up quite easily to serve more people. Make the chipotle puree by finely chopping and mashing with a knife 1 chipotle chile in the sauce it comes in.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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