We both love Pipián Picante, and so that’s the mole powder she used, but other Mano y Metate varieties would be great, so use what you have and what you like.
Add a pinch of mole powder to your favorite Bloody Mary (vodka) or Maria (tequila) recipe, with or without the alcohol. Laura’s recipe is at the bottom of this page. Then rim the glasses with the mole powder as well. Finally, garnish the drink with skewers of grilled shrimp, marinated with mole powder, crunchy veggies and a sprig of Mexican oregano.
This grilled shrimp cocktail serves four as an appetizer. For a light summer meal, serve more shrimp skewers per person and a salad.
Start by soaking bamboo skewers in water.
Marinate shrimp for at least 15 minutes. While the shrimp marinate, make bloody Mary mix.
Start the grill and cook the shrimp and lemon.
Next, wet the rims of the serving glasses with lemon juice, then dip into mole powder.
Top the grilled shrimp with a squeeze of the grilled lemon, another pinch of mole powder and sesame seeds. Assemble the drink, add garnishes, and top with shrimp skewers.
At sunset, take outside and enjoy!
Grilled Pipián Mole Shrimp Skewers
- 3/4 oz. Mano Y Metate Pipián Picante Mole power (reserve some for garnish)
- ½ pound raw/peeled and deveined shrimp (approx. 40 count per pound)
- 1 large garlic clove, sliced
- 2 tablespoons olive oil
- 1 teaspoon agave syrup (to taste)
- 1 sprig fresh Mexican oregano- leaves torn off stem
- ½ lemon, juiced
- 1 additional lemon, halved
- Crushed red chile (pick your level of heat–I like chiltepin) or whole dried chile for less heat
- Toasted sesame seeds for garnish
- Salt and pepper
Place shrimp in bowl with oil, sliced garlic, oregano, mole powder, lemon juice, agave, crushed red chile, salt and pepper. Mix to evenly coat shrimp and chill. Marinate for a minimum of 15 minutes, but not longer than an hour or the shrimp turn opaque from the acid in the lemon juice. Place shrimp on skewers (3-4 per skewer) and grill turning once, for 3 minutes per side. Grill lemon halves along with shrimp. Once cooked, remove the shrimp from the grill, squeeze roasted lemons over the skewers and sprinkle with remaining mole powder and toasted sesame seeds.
- 32 oz. tomato juice/tomato clam juice (I prefer the spicy version)
- ½ tablespoon Mano Y Metate Pipián Picante mole powder (or more to taste)
- ½ tablespoon prepared horseradish
- a few dashes Worcestershire sauce
- ½ lemon, juiced
- 2 lemon slices
- ½ teaspoon celery seed (not celery salt)
- Salt and pepper
- More mole powder (reserve some for finishing the top of the drink and to rim glasses)
- Optional garnishes:
- Any seasonal pickles- quick pickles or sours
- Carrot spears
- Cucumber spears
- Celery stalk with the leaves (I like the bitter)
- Fresh herb stalk- I like Mexican oregano, but any herb would work
- Optional alcohol: Vodka or tequila
- Optional: add a splash of pickle juice or brine
This mix gets better with time, and it is even better made the day before. You can also use your favorite pre-made mix and experiment with garnishes. Add all of the ingredients for the drink mix (reserving some mole powder and all of the optional garnishes for later) and chill. To prepare the glasses, place mole powder on a shallow plate. Wet the rim of the glass with either water or lemon juice, and dunk into the powder. Set aside. Once the drink mix is ready to serve, place ice into glass first (being careful not to knock off the mole powder from the rim). Fill the glass with the mix and add your favorite garnishes. Top the glass with a shrimp skewer and enjoy!