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Ingredients
1 pound shrimp, peeled and de-veined
1 small red onion, halved
1 tomato, halved and seeded
8 Serrano peppers
4 10-inch bamboo skewers, soaked in water 20 minutes
Marinade:
2 garlic cloves
1 teaspoon dry oregano
¼ teaspoon ground black pepper
½ teaspoon salt, plus more for skewers
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
Instructions
1 small red onion, halved
1 tomato, halved and seeded
8 Serrano peppers
4 10-inch bamboo skewers, soaked in water 20 minutes
Marinade:
2 garlic cloves
1 teaspoon dry oregano
¼ teaspoon ground black pepper
½ teaspoon salt, plus more for skewers
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1. Prepare grill.
2. Crush garlic, oregano, pepper and salt to form a paste and place in a bowl. Add lime juice, Worcestershire and olive oil.
3. Place shrimp in bowl and mix well. Marinate for 10 minutes.
4. Slice onion halves cut side down into 16 half-moon shaped pieces. Slice tomato cut side down into 12 half-moon shaped pieces.
5. Skewer ingredients beginning with Serrano, followed by onion, tomato and shrimp. Repeat process until 6 shrimp are skewered, ending with a Serrano. Season the skewers with additional salt if desired.
6. Grill skewers over medium-high heat until cooked through, about 2 minutes per side. Serve with pico de gallo or salsa. Serves 4.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
2. Crush garlic, oregano, pepper and salt to form a paste and place in a bowl. Add lime juice, Worcestershire and olive oil.
3. Place shrimp in bowl and mix well. Marinate for 10 minutes.
4. Slice onion halves cut side down into 16 half-moon shaped pieces. Slice tomato cut side down into 12 half-moon shaped pieces.
5. Skewer ingredients beginning with Serrano, followed by onion, tomato and shrimp. Repeat process until 6 shrimp are skewered, ending with a Serrano. Season the skewers with additional salt if desired.
6. Grill skewers over medium-high heat until cooked through, about 2 minutes per side. Serve with pico de gallo or salsa. Serves 4.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
