Grilled Shrimp Skewers
- Yield: 4 servings
- Prep: 15 mins
- Cook: 4 mins
With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. If outdoor grilling isn't feasible, try using a cast-iron or other indoor grill pan.
Ingredients
- 1pound shrimp, peeled and deveined
- 1small 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
- 1teaspoon dry oregano
- 1/4teaspoon ground black pepper
- 1/2teaspoon salt, plus more for skewers
- 2teaspoons lime juice
- 1teaspoon Worcestershire sauce
- 1tablespoon olive oil
Instructions
- Prepare grill.
- Crush garlic, oregano, pepper and salt to form a paste and place in a bowl. Add lime juice, Worcestershire and olive oil.
- Place shrimp in bowl and mix well. Marinate for 10 minutes.
- Slice onion halves cut side down into 16 half-moon shaped pieces. Slice tomato cut side down into 12 half-moon shaped pieces.
- 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.
- Grill skewers over medium-high heat until cooked through, about 2 minutes per side. Serve with pico de gallo or salsa
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
Nutritional Info *per serving
- Calories 150
- Glycemic Load 0
- Fat 5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2.5g
- Cholesterol 145mg
- Sodium 960mg
- Potassium 1090mg
- Carbohydrate 9g
- Fiber 3g
- Sugars 3g
- Protein 19g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 25%
- Calcium 10%
- Iron 6%
