Recipe courtesy of Rob Lippincott
Guero's Shrimp Alambres
- Level: Easy
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 527
- Total Fat
- 38
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 292
- Sodium
- 664
- Total: 4 hr 36 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 6 min
Ingredients
4 onions
10 tomatillos
5 bell peppers
10 pounds jumbo shrimp
Marinade, recipe follows
Marinade:
5 ounces chopped garlic
2 ounces garlic powder
1-ounce ground cumin
1-ounce freshly ground black pepper
1-ounce salt
2 ounces paprika
4 ounces pineapple juice
32 ounces vegetable oil
1 bunch cilantro, leaves chopped
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.