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Guero's Shrimp Alambres




Source of Recipe


Recipe courtesy Rob Lippincott


List of Ingredients




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



Recipe



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:
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

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