Platter of Shrimp with Garlicky Cuban Mojo (Fuente de Camarones al Ajillo)

PreparationPrepare the mojo Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste. Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes. Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside. Season and grill the shrimp Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp. Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over. Serve the shrimp and mojo Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce. Cooking notesIngredients Mojo Pronounced MOH-hoh, mojo is the condiment most often used in Cuban cooking—it can be used as a marinade or a dipping sauce. (Note that while the name of the sauce is similar to that of the mojito cocktail, the two concoctions have no other similarities.) Mojos are always oil-based and always contain citrus juice. This recipe is for the version used as a dipping sauce; those used for marinades contain ground cumin and/or dried oregano. Techique Butterflied shrimp A butterflied shrimp has been evenly split lengthwise down its center and cut almost all the way through (note that sometimes it is cut all the way through, into two pieces). When opened, it has the shape of a butterfly. I like to use this technique on shrimp so that it cooks evenly and quickly (shrimp easily overcook and can turn tough and rubbery). Place the tip of your knife blade in the indentation created on the shrimp's back by the deveining process. Slice the shrimp 3/4 of the way through, so that the flesh is still connected on one side. Advance preparation The mojo can be made a day in advance and kept refrigerated. Heat over medium heat in a saucepan until warm before serving. Reprinted with permission from Latin Grilling by Lourdes Castro, © 2011 Ten Speed Press, a division of Random House, Inc. A Miami native, Lourdes Castro has served as a personal chef and nutritionist for high-profile clients, such as Cristina Saralegui and professional athletes, and as an associate of the James Beard Foundation. A highly regarded Latin chef and cooking teacher, Castro is the author of Simply Mexican and Eat, Drink, Think in Spanish. She currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. Find out more at Lourdescastro.com

PreparationPrepare the mojo Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste. Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes. Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside. Season and grill the shrimp Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp. Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over. Serve the shrimp and mojo Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce. Cooking notesIngredients Mojo Pronounced MOH-hoh, mojo is the condiment most often used in Cuban cooking—it can be used as a marinade or a dipping sauce. (Note that while the name of the sauce is similar to that of the mojito cocktail, the two concoctions have no other similarities.) Mojos are always oil-based and always contain citrus juice. This recipe is for the version used as a dipping sauce; those used for marinades contain ground cumin and/or dried oregano. Techique Butterflied shrimp A butterflied shrimp has been evenly split lengthwise down its center and cut almost all the way through (note that sometimes it is cut all the way through, into two pieces). When opened, it has the shape of a butterfly. I like to use this technique on shrimp so that it cooks evenly and quickly (shrimp easily overcook and can turn tough and rubbery). Place the tip of your knife blade in the indentation created on the shrimp's back by the deveining process. Slice the shrimp 3/4 of the way through, so that the flesh is still connected on one side. Advance preparation The mojo can be made a day in advance and kept refrigerated. Heat over medium heat in a saucepan until warm before serving. Reprinted with permission from Latin Grilling by Lourdes Castro, © 2011 Ten Speed Press, a division of Random House, Inc. A Miami native, Lourdes Castro has served as a personal chef and nutritionist for high-profile clients, such as Cristina Saralegui and professional athletes, and as an associate of the James Beard Foundation. A highly regarded Latin chef and cooking teacher, Castro is the author of Simply Mexican and Eat, Drink, Think in Spanish. She currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. Find out more at Lourdescastro.com