Shrimp Skewers and Arugula Salad

With Mole Rojo Sauce

Prep time

20 minutes

Cook time

10 minutes

Total time

30 minutes

Servings

4–6
Shrimp Skewers and Arugula Salad

Ingredients

  • Tenayo Mole Rojo Sauce, 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 Sauce. 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 Sauce if desired. Serve immediately and enjoy!

Other ways to tenayo