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00Ingredients
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6 serrano or jalapeno chiles, stems and seeds removed, minced
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2/3 cup orange juice, fresh preferred
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½ cup beer (the remainder of the can is for the cook)
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2 tablespoons vegetable oil
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2 tablespoons brown sugar
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1/4 teaspoon ground cumin
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1 pound shrimp, shelled and deveined
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½ green bell pepper, cut in wedges
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½ small onion, cut in wedges and separated
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8 wooden or metal skewers
Instructions
Combine all the ingredients, except for the shrimp, in a large bowl. Add the shrimp, and toss to coat. Marinate the shrimp in the mixture for 1 hour in the refrigerator.
If using wooden skewers, soak in water for 30 minutes.
Remove the shrimp from the marinade and thread on the skewers alternating with the pepper and onion wedges.
Grill over charcoal or under the broiler until the shrimp is done, basting frequently with the marinade.
| Servings |
| 6 to 8 skewers |
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Don't wait for a party to serve this spicy shrimp. After grilling the shrimp, simmer the marinade for 15 minutes and add a small amount of cornstarch to thicken. Serve the shrimp with the sauce over rice for a terrific entree.
Ingredients
InstructionsCombine all the ingredients, except for the shrimp, in a large bowl. Add the shrimp, and toss to coat. Marinate the shrimp in the mixture for 1 hour in the refrigerator. If using wooden skewers, soak in water for 30 minutes. Remove the shrimp from the marinade and thread on the skewers alternating with the pepper and onion wedges. Grill over charcoal or under the broiler until the shrimp is done, basting frequently with the marinade.
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