Alambre De Camarones (Grilled Shrimp Skewers)

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!

• Ready In: 30 mins
• Serves: 4
• Yields: 8 skewers

Ingredients

• 2  garlic cloves, pressed
• 1  tablespoon olive oil
• 2  teaspoons fresh lime juice
• 1  teaspoon Worcestershire sauce
• 1  teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon 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

Directions

1. Marinade: Add first 7 ingredients into a blender or food processor and blend until smooth.
2. Marinade shrimp for 10 minutes or up to 2 hours.
3. Skewers: Cut onion into bite-sized chunks. Add 1 chili to skewer.
4. Add 1 shrimp, a chunk of onion and a cherry tomato on to each skewer; repeat two times.
5. Add second chili to end of skewer.
6. Season with salt.
7. Heat the electric or gas grill over high heat.
8. Place skewers on grill and close grill cover.
9. Cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through.