Grilled Shrimp Skewers in HERNÁN Mexican Mole Pipian

Portions: 4 servings

Time: 30 minutes

Ingredients: 

Shrimp skewers:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Mexican dried oregano
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1.5 lbs. jumbo shrimp (16/20), peeled and deveined

Grilled asparagus:

• 2 bunches asparagus, stems trimmed
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 package HERNAN Mole Pipian
• 1-2 cusp water or broth
• ¼ cup pepitas

Step by Step Instructions:

1. To make the shrimp skewers, in a medium bowl combine olive oil, lemon juice, oregano, salt, and pepper and whisk well. Add shrimp and toss. Let marinate while you prepare the asparagus. 
2. To make the asparagus, on a half sheet pan, toss the asparagus, olive oil, salt, and pepper and set aside
3. Thread 5 shrimp per skewer and place them on a plate. 
4. Heat your grill over medium high heat and cook the shrimp for 2 to 3 minutes on each side or until the shrimp turns pink and is slightly firm. Transfer the shrimp to a new plate.
5. Cook the asparagus on the grill for 1 to 2 minutes on each side, or until they are tender and bright green. Transfer to a plate. 
6. Add HERNAN pipian paste to 1 cup of water in a medium saucepan. Simmer over medium heat, on the still hot grill or a stove, until blended. Add cup(s) of liquid for desired consistency. 
7. To serve, assemble the shrimp skewers and asparagus on a serving platter and pour some of the HERNAN Mole Pipian on top. Sprinkle with pepitas and serve.