MOLE GRILLED SHRIMP

• 1 pound raw frozen shrimp, deveined, shells on
• 1 sticks butter, room temperature
• 2 tablespoons mole coloradito paste
• 1/4 cup fresh parsley leaves, plus more for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 5 cloves garlic, peeled
• 1 whole lemon, juiced

DIRECTIONS:

Preheat the oven to 350F degrees.  Rinse the shrimp to separate, pat dry and arrange in a single layer on a baking sheet.

Add the butter, mole, parsley, salt, red pepper, garlic and lemon juice to food processor. Pulse until combined into a paste.  Toss shrimp with mole-butter mixture and spread into an even layer. 

Bake on the preheated oven at 350 until shrimp are cooked through (pink and a bit opaque)m about 9-12 minutes, turning once.  

Sprinkle with parsley and serve warm, spooning sauce over shrimp

Alternatively, you could grill on open fire by placing shrimp on skewers and 

IF COOKING ON A FIRE OR GAS GRILL: 

Make sure that the grate on your grill is clean and clear of debris (shrimp will stick on dirty crate). 

Place grill on skewers and cook directly over heat. Cook for 3-4 minutes on each side.