Email to Cat      

Shrimp: Shrimp Skewers

Source of Recipe


From "Rosa's New Mexican Table"



List of Ingredients



• -- For the Pico de Gallo --
  
• 2 ripe medium tomatoes
  
• ¼ cup finely chopped white onion
  
• 12 large fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely chopped (about ¼ cup)
  
• 1 medium jalapeño or 1 small serrano, finely chopped
  
• 1 tsp salt, or to taste
  
• 1 tsp olive oil (optional)
  
• .
  
• -- For the Marinade --
  
• 1 Tbsp olive oil
  
• 2 tsp freshly squeezed lime juice
  
• 1 tsp Worcestershire sauce
  
• 2 cloves garlic, minced
  
• 1 tsp dried oregano, crumbled
  
• ½ tsp salt
  
• ¼ tsp coarsely ground black pepper
  
• .
  
• 12 jumbo shrimp (about 1 pound), peeled (tail segments and all), and deveined
  
• 1 small red onion, not peeled
  
• 1 ripe medium tomato
  
• 8 serrano chiles
  
• Lime wedges
  
• Pico de Gallo
  






Instructions



1. If using wooden skewers, soak them in cold water to cover for 1 to 2 hours.
   
   Make the Pico de Gallo:
   Core the tomatoes and cut them in half. Gently squeeze out most of the seeds, and cut the tomatoes into ¼-inch (no larger) dice. Toss the diced tomatoes, onion, cilantro and jalapeño together in a mixing bowl. Add the salt and lime juice. Then stir in the oil, if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours (no longer) before serving. Stir and taste again before serving.
   
   
2. Make the shrimp skewers:
   Whisk the olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt and pepper together in a medium bowl until well blended. Add the shrimp and toss to coat. Let marinate at room temperature while you prepare the vegetables, or marinate in the refrigerator for up to 1 hour.
   
   
3. Cut the onion in half through the root and pull off all the papery outer layers. Pull off the two outer layers of each onion half, leaving the two layers joined. Reserve the inner layers for another use. Cut each of the two-layer pieces into 6 crescents. Cut the tomato in half through the core. Cut out the core and squeeze or scoop out most of the seeds, then cut each half into 6 wedges.
   
   
4. Heat a gas grill to medium-high or light a hot charcoal fire.
   Thread a serrano chile onto a skewer, pushing it almost all the way to the end. Follow with a piece of onion, then one of tomato. Follow the vegetables with a shrimp, making sure the skewer passed through the tail and the thick part of the shrimp. Repeat the vegetable-shrimp sequence twice, and finish off the skewer with a serrano. Repeat with the remaining vegetables and shrimp to make three more skewers. Brush the skewers with any remaining marinade. The skewers can be assembled up to 6 hours before cooking, and refrigerated.
   
   
5. Grill the skewers, turning them once, until the shrimp are pink and cooked through, and the vegetables are softened, about 6 minutes. Serve on the skewers, or, using a fork, slide the shrimp and vegetables onto serving plates. Serve with lime wedges and Pico de Gallo.
   
   Makes 4 servings.