Mole Rojo Shrimp Skewers with Arugula Salad

With Mole Rojo Mexican-Style Barbecue Sauce

Prep time

20 minutes

Cook time

10 minutes

Total time

30 minutes

Servings

4–6
Mole Rojo Shrimp Skewers with Arugula Salad

Ingredients

  • Tenayo Mole Rojo, for marinating and drizzling
  • 1 lb shrimp, peeled and deveined
  • 4 cups arugula
  • ½ cup Cotija cheese, crumbled
  • other optional additions to the arugula salad:
  • Quick pickled onions 
  • Orange segments 
  • Sliced cucumber 
  • Sliced avocado 
  • Roasted pinion nuts
  • Anything your heart desires!
  • skewers

Instructions

  1. In a bowl, toss the peeled and deveined shrimp with about 1 cup of Tenayo Mole Rojo. Cover, and let the shrimp marinate for at least 15 minutes.
  2. Thread the marinated shrimp onto the skewers, making sure not to overcrowd them. 
  3. Preheat a grill or grill pan over medium-high heat. Grill the shrimp skewers for about 2–3 minutes per side, or until the shrimp are pink and opaque.
  4. While the shrimp are cooking, arrange the arugula on a serving platter or individual plates. Sprinkle crumbled Cotija cheese and any other toppings evenly over the salad. 
  5. Place the grilled shrimp skewers over the arugula salad. Drizzle with additional Tenayo Mole Rojo if desired. Serve immediately and enjoy!

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