2 lbs. large shrimp, peeled and deveined
1/4 c. olive oil
1 poblano pepper, roasted and seeded
3 T. lime juice
2 T. cocoa powder
2 T. garlic cloves, minced
1 T. ground cumin
Salt and pepper to taste
In a blender, combine the oil, poblano pepper, lime juice, cocoa powder, garlic, cumin, salt and pepper. Reserve.
Prepare the grill for the direct heat method.
Grill shrimp for 2-3 minutes per side, basting constantly with the mole sauce. Turn and baste again. Remove to a platter and serve.