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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ají dulce peppers look exactly like habaneros, but are much milder. You can substitute jalapeño, poblano, or Anaheim chiles. Ingredients:
12 (6-inch) bamboo skewers |
12 large shrimp, peeled and deveined |
1 tablespoon minced garlic |
1/4 cup olive oil |
3 ají dulce peppers, quartered |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup guava glaze |
1 orange, cut into 12 wedges |
Directions:
1. Soak skewers in water 1 hour, and prepare grill.
2. Toss shrimp with garlic and oil. Wrap each shrimp around a pepper piece, and thread onto a skewer. Sprinkle with salt and pepper.
3. Grill skewers 2 minutes on each side or until shrimp turn pink. Remove skewers from grill.
4. Brush shrimp with Guava Glaze. Add 1 orange wedge to end of each skewer.
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