Alambre de Camarones (Shrimp Kebabs) Recipe | James Beard Foundation
The chefs of Rosa Mexicano created a celebratory dinner in honor of Cinco de Mayo at the Beard House.
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Cooking tools:
- Skewer
- Mortar and pestle
- Mixing bowl
- Grill pan
- Griddle
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- Four 10-inch bamboo skewers
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon Worcestershire sauce
- 8 serrano peppers
- 24 large shrimp, peeled and deveined
- 1 red onion, cut into 16 half moon shapes
- 1 large tomato, seeded and cut into 12 half-moon shapes
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