Big Acres Gourmet Products Milagro Mole Brushed Shrimp

Milagro Mole Brushed Shrimp
Milagro Mole Brushed Shrimp

Mole sauce tastes good on beef, burgers, and pork, why not

Milagro Mole Brushed Shrimp

Yes, sadly we have come to the final part of the trinity: the last delicious meal I made from one single bottle of @melanieyunk’s delicious mole sauce that she gave me.  Now, this is the second bottle of Big Acres Gourmet® Milagro Mole® sauce that she’s sent my way.  The first time I blew it all one dish.  The second time I got smart: I spread it out, making not one but three delicious dishes including these beautiful shrimp.

For those who haven’t had the Milagro mole, it’s a little bit heat and a little bit sweet, but it’s really good.  It’s a surprisingly complex mixture of raisins, nuts, chocolate and chilies so it simultaneously excites all your taste buds.  It’s one of those sauces that if the raisins were a little more sweet, the chocolate and chilies a little more savory, or the nuts a little more intense in flavor, the sauce would go from delicately balanced to disastrously awful.

The good news is none of that happens and you get a great sauce for making amazing Tex Mex dishes.

Making Milagro Mole Brushed Shrimp

This recipe is very simple.  It’s more of an idea than a recipe.  All you need to do is brush the mole sauce on top the shrimp.  Then it’s up to you how you prepare it.

You can grill them 1-2 minute per side over a hot grill.

You can bake them in a preheated 350 degree oven for about 6 minutes (not recommended if you are not a big texture guy.)

You can sauté them 2-3 minutes per side in a skillet over medium-high heat.

Whatever you do, enjoy the amazing sweetness paired with the brininess of the shrimp.  Enjoy!

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