Shrimp with Mole Poblano
- 2 pounds large shrimp, peeled and deveined
- 2 cups Mole Poblano
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ teaspoon freshly ground black pepper
Heat a grill pan over medium-high heat. Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano. Note: Nutriti...