Guero's Shrimp Alambres

  • Recipe courtesy of Rob Lippincott
Total Time:
4 hr 36 min
Prep:
30 min
Inactive Prep:
4 hr
Cook:
6 min
Yield:
25 servings
Level:
Easy

Ingredients

  • 25 metal or wooden skewers
  • 4 onions
  • 10 tomatillos
  • 5 bell peppers
  • 10 pounds jumbo shrimp
  • Marinade, recipe follows
    • Directions

      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.

      Crosslinked

      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

      Crosslinked

      Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above.

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