Recipe courtesy of Rob Lippincott
Print
Guero's Shrimp Alambres
Total:
4 hr 36 min
Prep:
30 min
Inactive:
4 hr
Cook:
6 min
Yield:
25 servings
Level:
Easy
Total:
4 hr 36 min
Prep:
30 min
Inactive:
4 hr
Cook:
6 min
Yield:
25 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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