Pan Grilled Shrimp Tacos w/Mojo Raspberries

Cookbook author, Mary Jane Miller, shows us a quick recipe that will be a crowd pleaser!  Check out Mary Jane’s website for her blog and upcoming events.

Homemade mojo sauce is best, but you can substitute purchased in a pinch but be sure to add a little olive oil.

1 lb. large shrimp, peeled and deveined and tossed with about 3 Tbsp. mojo sauce
1/2 cup fresh raspberries tossed with 2 Tbsp. mojo sauce
1 small avocado, chopped
1/4 cup thinly sliced onion
2 Tbsp. chopped pickled jalapeños
1 Tbsp. fresh cilantro, chopped
1/2 cup crumbled queso fresco
4 teaspoons mayonnaise (you can stir a little mojo into this, too)
16 warm corn tortillas

1. Heat a heavy grill pan or skillet over high heat until hot.  Add a little olive oil and the shrimp.  Cook about 2 minutes per side or until pink and cooked through.
2. For each taco, stack two tortillas, spread a half teaspoon mayo on top tortilla and top with a few cooked shrimp and some of the remaining ingredients

Makes 4 servings (2 tacos each)

Mojo Sauce

Mary Jane likes this version of the traditional mojo because the garlic is cooked, giving it a sweet mellowness. The lime and orange combo mimics the flavor of the tropical bumpy sour oranges.  If you can find sour oranges, by all means, use them for all of the juice.

1/2 cup olive oil
1 bulb of garlic (about 6 to 8 garlic cloves), minced
1/2 cup fresh orange juice (about 2 oranges)
1/2 cup fresh lime juice (from about 3 limes)
11/2 tsp. salt
1/2 tsp. ground pepper
1 tsp ground cumin

1. In a small skillet, warm oil over medium heat.  Add garlic and cook, stirring, until just golden—be careful not to burn it or it will be bitter.
2. Immediately pour in juices (it may splatter).  Stir in remaining ingredients and just bring to a boil.  Remove from heat and pour into a jar to cool. 
3. Refrigerate for up to a week.  (note: olive oil may thicken upon refrigeration—it will quickly liquefy when warmed to room temperature.)

Makes about 11/2 cups