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!