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Grilled Shrimp Pincho

Grilled Shrimp Pincho

Ají dulce peppers look exactly like habaneros, but are much milder. You can substitute jalapeño, poblano, or Anaheim chiles.

Coastal Living APRIL 2007

  • Yield: Makes 1 dozen

Ingredients

  • 12 (6-inch) bamboo skewers
  • 12 large shrimp, peeled and deveined
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil
  • 3 ají dulce peppers, quartered
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Guava Glaze
  • 1 orange, cut into 12 wedges

Preparation

Soak skewers in water 1 hour, and prepare grill.

Toss shrimp with garlic and oil. Wrap each shrimp around a pepper piece, and thread onto a skewer. Sprinkle with salt and pepper.

Grill skewers 2 minutes on each side or until shrimp turn pink. Remove skewers from grill.

Brush shrimp with Guava Glaze. Add 1 orange wedge to end of each skewer.

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Grilled Shrimp Pincho recipe

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