This is a very simple recipe with as many variations as names. We call it Mojo Shrimp. My Aunt Suzie always made this for us when we came to the island every summer as children. Now we bring our children and I make it for them. It is one of our families’ favorites!

I buy 5 pounds of medium to large shrimp (15 - 20 per pound) from any of the seafood warehouses along the Warf, located around Harborside Dr. and 19^th streets. This is one of the best distribution centers on the island since the boats literally are coming in and out all day dropping the fresh catches off. Also some very friendly guys down there with high quality shrimp. If you can't get down there, you can find good shrimp at any of the major grocery stores on the island and there is also one place on 61^st Street that will deliver fresh seafood to your house.

Run your shrimp under the water or just let them sit in water for a few minutes. Peel and devein your shrimp then put them in that freezer bag. When I say anything in your spice cabinet, that's what I mean. I'll sprinkle garlic salt, seasoned pepper, dry mustard, Old Bay, oregano, Walker jerk marinade - it doesn't matter. Then just give a few shakes of the Worcester and Hot sauce plus the Mojo (recipe below) - seal that up and marinade away. I'll make this up the night before so that's one more thing taken care of. When you put them on the grill, just keep an eye on them and turn a few times. They should be ready to within 5 minutes. Serve immediately while still hot. They're the best!

Ingredients:

• 5  pounds of  quality shrimp
• Anything and everything in your spice cabinet
• Hot Sauce
• Worcester Sauce
• Mojo

Mojo:

• Mojo
• ½ cup oil, extra-virgin spanish olive
• 4 cloves garlic
• 1 teaspoon lemon juice, freshly squeezed

We start by pouring the olive oil into a 2-cup measuring cup. We smash the garlic on our cutting board with the back side of our knife and remove the peel. Then we mince the garlic and add it to the oil. We pour in the lemon juice and, using our blender. Blend until smooth. We refrigerate until needed (at most a few days).