Sauteed Shrimp in Latin Citrus Sauce

The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed shrimp. Based on a chicken recipe in Cooking Light, JUNE 2004.

• Ready In: 15 mins
• Yields: 12 appetizers or 6 main dish servings

Ingredients

• DRY RUB

• 2  teaspoons brown sugar
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon  ground red pepper
• 1  teaspoon  vegetable oil
• 1  lb shrimp, tails on, cleaned and deveined

• SAUCE

• 1 1⁄2 teaspoons garlic, minced
• 1⁄4 cup fresh lime juice
• 1⁄4 cup  orange juice
• 2  tablespoons honey
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons of fresh mint, chopped

Directions

1. Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm.
3. Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint into sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.