Peel & Eat Shrimp w/ Barbaro Mojo Cuban Hot Sauce

Ingredients:
- 1 lb large shrimp, shell-on
- 1 bottle Barbaro Mojo sauce
- 2 bottles beer
- 2 ears of corn, cut into chunks
- 2-3 potatoes, cut into chunks
- 1 link smoked chorizo, sliced
- 1.5 sticks butter
- 4-5 cloves garlic, minced
- Salt
- Fresh cracked pepper
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Oregano
- 1 lemon, for serving

For the sauce:
- 5 table spoon cup Barbaro Mojo sauce
- 1.5 sticks butter
- Garlic, chili powder, cumin, garlic powder, oregano, salt, and pepper to taste

Instructions:
1. Marinate the shrimp in Barbaro Mojo sauce and 1 bottle of beer. Stir and refrigerate while preparing other ingredients.

2. Par-boil the corn and potatoes until slightly tender. Set aside.

3. Make the sauce: In a pan, toast garlic, salt, pepper, chili powder, cumin, garlic powder, and oregano until fragrant.

4. Add butter to the toasted spices and let it melt. Pour in 4-8 tablespoons of Barbaro Mojo sauce to taste. Simmer to combine flavors. Set aside.

5. Drain the marinade from the shrimp. Re-season the shrimp with cumin, chili powder, garlic powder, onion powder, and a little more Barbaro Mojo sauce.

6. In a large pot, add the remaining bottle of beer. Add the par-cooked corn, potatoes, and sliced smoked chorizo.

7. Add the seasoned shrimp to the pot. Cover and steam until the shrimp turn pink.

8. Drain off the beer from the pot.

9. Add everything back to the pot and pour the prepared sauce over the top. Stir gently to combine.

10. Serve the peel and eat shrimp with corn, potatoes, and chorizo. Squeeze fresh lemon over the top for added flavor.

Enjoy your Peel And Eat Shrimp Barbaro Mojo Style!

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