MAIN DISH

SHRIMP WITH

VANILLA MOJO

This recipe is adapted from Allen Susser, chef-owner of Chef Allen's in Aventura. A chardonnay with oak and light tropical fruit like the 2005 Blackstone Monterey County makes a perfect match with the citrus and vanilla flavors.

• 1 small onion, cut coarsely

• 2 garlic cloves

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

•  ½ teaspoon freshly ground pepper

• 1 cup freshly squeezed orange juice

•  ¼ cup freshly squeezed lime juice

• 1 tablespoon rum

• 3 tablespoons olive oil

• 1 vanilla bean, split open

• 16 jumbo or large shrimp, peeled and cleaned

• 2 tablespoons minced cilantro leaves

• Hot cooked rice for serving

Process onion, garlic, cumin, oregano, salt, pepper, orange juice, lime juice, rum and olive oil in a blender until smooth. Pour mixture into a saucepan and add vanilla bean. Bring to a boil, immediately reduce heat and simmer 3 minutes.

Stir in shrimp and bring sauce just to a boil. Remove pan from heat. Cover and set aside for about 3 minutes, or until shrimp are pink.

Remove shrimp with a slotted spoon to a warm platter. Remove vanilla bean and save for another use. Place the sauce over high heat and boil about 5 minutes, until reduced and slightly syrupy. Pour it over the shrimp, scatter with cilantro leaves, and serve with rice. Makes 4 servings.

Per serving (without rice): 173 calories (60 percent from fat), 11 g fat (1.5 g saturated, 7.7 g monounsaturated), 42.6 mg cholesterol, 6.6 g protein, 10.6 g carbohydrates, 0.7 g fiber, 625.9 mg sodium.

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