Grilled shrimp with orange-pepper mojo sauce

Ingredients:

• 16 large shrimp, peeled and deveined (about 450g)
• 0.5 cup freshly squeezed orange juice
• 0.5 cups extra-virgin olive oil
• 1 tablespoon pickled habanero pepper, seeded and chopped (or 1 tablespoon habanero hot sauce)
• 2 cloves garlic, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp Dijon mustard

Preparation:

1. Soak eight 20cm long wooden skewers in cold water for at least 15 minutes but no more than 1 hour.
2. Meanwhile, prepare the mojo sauce.:
   
   In a medium bowl, combine orange juice, 1/4 cup olive oil, marinated habanero, half the garlic, cilantro, mustard, salt, and black pepper to taste; mix well and set aside.
3. In a small bowl, combine the remaining garlic with 1/4 cup olive oil. Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and brush both sides with garlic oil, season with salt and pepper.
4. Fry the shrimp until pink, about 2 minutes per side, brushing with the remaining garlic oil. Transfer to a serving platter and drizzle with mojo sauce.