Shrimp with Mole Poblano

This recipe offers an original and delicious use of Andrew Vale's "perfect" dish: dark chocolate. Chocolate adds spice to mole, a traditional Mexican sauce. Prepare the sauce for the day ahead and refrigerate to allow the flavors to show up. Store mole poblano, covered, in the refrigerator for up to three days or freeze for up to two months.
Preheat a grill pan over medium-high heat.Dry the shrimp with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange shrimp on 6 (8-inch) skewers. Place the skewers on the grill pan; cook for 2 minutes on each side or until tender. Serve with mole Poblano.Note: The nutritional analysis includes 1/3 cup of mole Poblano per serving.