I saw this recipe on the Self magazine website. Looks fabulous - would make such a nice pool side treat this summer! I thought I would store it here for safe keeping. If you try it, please let me know what you think! I'll keep you posted, if I get a chance to make these anytime soon!
My Private Note
Units: US | Metric
- 2 garlic cloves, pressed
- 14.79 ml olive oil
- 9.85 ml fresh lime juice
- 4.92 ml Worcestershire sauce
- 4.92 ml dried oregano
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 8 bamboo skewers, soak in water for about 30 minutes
- 24 large shrimp, peeled and deveined
- 1 small red onion
- 16 serrano chilies
- 24 cherry tomatoes
- 1Marinade: Add first 7 ingredients into a blender or food processor and blend until smooth.
- 2Marinade shrimp for 10 minutes or up to 2 hours.
- 3Skewers: Cut onion into bite-sized chunks. Add 1 chili to skewer.
- 4Add 1 shrimp, a chunk of onion and a cherry tomato on to each skewer; repeat two times.
- 5Add second chili to end of skewer.
- 6Season with salt.
- 7Heat the electric or gas grill over high heat.
- 8Place skewers on grill and close grill cover.
- 9Cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through.
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Nutritional Facts for Alambre De Camarones (Grilled Shrimp Skewers)
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 93.5
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.5 g
- Cholesterol 45.3 mg
- Sodium 517.0 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 2.6 g
- Sugars 4.5 g
- Protein 6.5 g