Guero's Shrimp Alambres
- 25 metal or wooden skewers
- 4 onions
- 10 tomatillos
- 5 bell peppers
- 10 pounds jumbo shrimp
- Marinade, recipe follows
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:
5 ounces chopped garlic
2 ounces garlic powder
1-ounce ground cumin
1-ounce freshly ground black pepper
2 ounces paprika
4 ounces pineapple juice
32 ounces vegetable oil
1 bunch cilantro, leaves chopped
Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Rob Lippincott
Recipe courtesy of Geoffrey Zakarian