Grilled Shrimp Anticuchos

Ingredients

• 1.5 lbs Large shrimp (peeled and deveined)
• 3 tablespoons Aji Amarillo paste
• 4 cloves Garlic cloves (minced)
• 0.25 cup Red wine vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   In a large mixing bowl, whisk together the Aji Amarillo paste, minced garlic, red wine vinegar, vegetable oil, oregano, cumin, paprika, salt, and pepper.

2. 2

   Add the cleaned shrimp to the bowl and toss thoroughly to ensure every shrimp is coated in the marinade.

3. 3

   Cover the bowl and refrigerate for at least 30 minutes, but no longer than 2 hours to prevent the vinegar from 'cooking' the shrimp.

4. 4

   If using wooden skewers, soak them in water for 20 minutes while the shrimp marinates to prevent burning.

5. 5

   Thread 4 to 5 shrimp onto each skewer, piercing through both the tail and the head end so they stay flat.

6. 6

   Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

7. 7

   Grill the skewers for 2 to 3 minutes per side until the shrimp are opaque and have a slight char.

8. 8

   Remove from heat immediately and serve warm with a side of boiled potatoes or corn.