Recipe courtesy of Rob Lippincott
Guero's Shrimp Alambres
Getting reviews...
- Level: Easy
- Total: 4 hr 36 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 6 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 527
- Total Fat
- 38 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 38 g
- Cholesterol
- 292 mg
- Sodium
- 664 mg
- Level: Easy
- Total: 4 hr 36 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 6 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 527
- Total Fat
- 38 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 38 g
- Cholesterol
- 292 mg
- Sodium
- 664 mg
Ingredients
Marinade:
Directions
Special equipment:
25 metal or wooden skewers- If using wooden skewers, soak them in water for at least 30 minutes before skewering food.
- Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces. Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer. Arrange skewers in a large non-reactive baking dish and pour the marinade over. Submerge skewers in marinade, and marinate, covered, in the refrigerator, for 4 to 6 hours.
- Preheat a grill to medium-high heat. Grill skewers for approximately 6 minutes, turning as needed. Remove from the grill and serve.
Marinade:
- Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above.
