Scallops and prawns with Mojo sauce

Searching for Mojo sauce on the web brings up loads of different recipe variations, with suggestions that it originates from Cuba, The Canary islands and Mexico amongst other places.

I have no idea how authentic ours is but it tastes good!

Ingredients:
Approx 75ml olive oil
Juice of half a lime
1 large garlic clove, crushed
½ tea sp cumin
A small bunch of parsley, chopped
Splash of tequila (optional)
Splash of chilli sauce (or add a pinch of dried chilli)

Serve with grilled meat or fish

• Simply mix all of the ingredients together in a bowl before heating through gently in a saucepan for 5 minutes or so.
• Serve in a separate mini bowl per person so that it can be dipped in or poured over food as preferred.