Guero’s Shrimp Alambres by Rob Lippincott

This is a recipe off the FoodNetwork my best friend introduced me to.  Extremely simple and always a crowd pleaser.

Ingredients:

25 metal or wooden skewers
4 onions
10 tomatillos
5 bell peppers
10 pounds jumbo shrimp 

Marinade: 

5oz chopped garlic
2oz garlic powder
1oz ground cumin
1oz freshly ground black pepper
1oz salt
2oz paprika
4oz pineapple juice
32oz vegetable oil
1 bunch cilantro, leaves chopped

Prep (4-6hrs ahead or overnight):

1. If using wooden skewers, soak them in water for at least 30 minutes before skewering food.
2. Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces.
3. Poor marinade over cut vegetables and shrimp. Submerge, cover, and refrigerate 4-6hrs or overnight.

Directions:

1. Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer.
2. Preheat a grill to medium-high heat.
3. Grill skewers for approximately 6 minutes, turning as needed. Remove from the grill and serve.