Cuban-Style Mojo Shrimp

Ingredients

• 0.5 cup lime juice
• 0.25 cup orange juice
• 0.25 cup grapefruit juice
• 0.25 cup lemon juice
• 0.25 cup vinegar
• 0.25 cup extra-virgin olive oil
• 5 cloves garlic, peeled and chopped
• 0.5 teaspoon dried Mexican oregano
• 0.25 teaspoon red pepper flakes, or to taste
• 0.25 teaspoon ground cumin
• 1 pinch salt and ground black pepper to taste
• 1 pound fresh shrimp – peeled, deveined, and tails removed
• 2 tablespoons chopped fresh cilantro

Steps

1. Combine lime juice, orange juice, grapefruit juice, and lemon juice in a blender or the bowl of a food processor; add vinegar, oil, garlic, Mexican oregano, pepper flakes, and cumin. Pulse several times, then blend until garlic puréed, about 1 minute. Season with salt and black pepper; pulse once more.
2. Pour marinade into a 1-gallon resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 15 minutes, making sure shrimp are in a single layer. Remove shrimp from marinade and shake off excess. Reserve marinade.
3. Heat a nonstick skillet over medium heat. Add shrimp in a single layer; cook 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Transfer shrimp to a plate; set aside.
4. Pour reserved marinade into the same skillet; bring to a boil and boil until reduced to about 2/3 cup, about 6 minutes.
5. Serve shrimp with sauce on the side for dipping, or toss shrimp with sauce; garnish with cilantro.