Grilled Shrimp Anticuchos
Succulent shrimp marinated in aji amarillo and garlic, grilled to perfection.
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Ingredients
- 1 1/2 lbs Large shrimp (peeled and deveined)
- 3 tablespoons Aji Amarillo paste
- 4 cloves Garlic cloves (minced)
- 1/4 cup Red wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 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
Add the cleaned shrimp to the bowl and toss thoroughly to ensure every shrimp is coated in the marinade.
- 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
If using wooden skewers, soak them in water for 20 minutes while the shrimp marinates to prevent burning.
- 5
Thread 4 to 5 shrimp onto each skewer, piercing through both the tail and the head end so they stay flat.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 2 to 3 minutes per side until the shrimp are opaque and have a slight char.
- 8
Remove from heat immediately and serve warm with a side of boiled potatoes or corn.
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