Friday, September 10, 2010

DIY: Alambres w/Shrimp & Veggies

My coworkers and I have a little place we looove going to for special occasion lunches, (or when we just need a little extra motivation to make it through a Friday!), Manuel's on Congress not only has the best, most addicting salsa, but awesome margaritas and lunch specials.  One of my new faves is the Alambres, "skewered and grilled gulf shrimp and fresh vegetables..".  (Side note: "Alambres" is a common term used in Latin cuisine used to describe a dish of roasted skewers of meat w/ veggies). 

Well after a recent trip to Manuel's, I decided to recreate this super tasty, and healthy dish at home.  It was really simple, delicious and thus, definitely blog-worthy.

1 Red bell pepper
1 Green bell pepper
8 oz. Pineapple
1/2 White onion
1 lb. Shrimp, uncooked, peeled, deveined
Extra-virgin olive oil

Soak wood skewers in water for 30 minutes.  Preheat oven to 400 degrees F (or fire up the grill to med/high!).  Toss shrimp with 1-2 tbsp of EVOO, and 1/4 tsp. salt and pepper.  I also like to sprinkle on some of Chef Paul's Magic Salmon Seasoning, it's a little hard to find, but SO tasty.  If you use it, you could probably cut out the salt and pepper, because it provides plenty of flavor. 

Chop the peppers, onions and pineapple into 1 inch squares.  Skewer the shrimp and veggies, alternating ingredients. If baking, place cooling rack on a baking sheet and skewers on top of rack. Place in oven and bake for 8-10 minutes until shrimp are pink and firm. If grilling, 5-7 minutes should do the trick.

 Serve with your favorite rice and black beans.  Enjoy!



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