Ingredients

• 1–2 lb of shrimp (size 16–20)

Mojo Sauce and Marinade

• 3 Tbsp minced ginger
• 4 Tbsp minced garlic
• 1 Tbsp Mombacho Café Nicaraguan Blend
• 1 cup orange juice
• 1/2 cup lime juice
• Salt to taste

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Directions

1. Preheat bbq to high heat preferably charcoal.
2. Mix ingredients for mojo and reserve half for sauce.
3. Marinate shrimp for 10 min.
4. Add shrimp to bbq and sear on high heat, spooning any extra marinade over the shrimp as they cook.
5. Cook for about 3–5 min on one side until they are slightly charred and almost cooked through. Flip them over to kiss the bbq for a second and remove. Do not char on both sides or else they will overcook unless using large shrimp.
6. Heat a pan to medium-high heat and add reserve mojo for the sauce. It will steam up when you pour in the pan so be careful. Reduce for 30 seconds and drizzle a couple of Tbsp of olive oil into the pan while stirring to emulsify. Season to taste.
7. Serve shrimp over corn and cherry tomatoes and drizzle mojo sauce on top. Garnish with cilantro and enjoy.

Recipe Video