Grilled Shrimp Skewers in HERNÁN Mexican Mole Pipian

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Mexican dried oregano
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1.5 lbs. jumbo shrimp (16/20), peeled and deveined
• 2 bunches asparagus, stems trimmed
• 2 tablespoons olive oil
• 1 package HERNAN Mole Pipian
• 1-2 cusp water or broth
• ¼ cup pepitas