Inspired by a recipe at Orangette, I made this delightfully simple dish. Perfect for when you have some fruit, some spare (?!) wine, and a warm summer day.
Slice up some fruit and put it in a shallow bowl. Add sugar, to taste (original recipe has 4 tbsp/8 peaches). Add some wine so that the fruit lies in a nice big pool of it. Put it all in the fridge for at least a few hours, or optimally a few days. That’s it!
I made this delicious recipe last week. It’s pretty good, though it feels like it’s missing something? But it’s light and easy and a perfect summer meal.
1/2 cup orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon seeded and chopped fresh habanero chile (or not seeded for extra spice…)
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1/2 teaspoon salt
Coarsely ground black pepper
8-12 jumbo shrimp
Wooden skewers (optional, soak in water beforehand)
Combine all ingredients except for shrimp into a bowl into a bowl. Let shrimp soak up the flavor for 30+ minutes. Grill until cooked, then drizzle mojo on shrimp before eating.