Ingredients
1
tsp Worcestershire sauce
1/4
tsp freshly ground black pepper
8
bamboo skewers, 10 inches long, soaked in water 30 minutes
24
large shrimp (about 1 lb), peeled and deveined
Directions
1.
In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don\'t stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt.
2.
Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with Pico de Gallo Amarillo.
3.
The skinny 176 calories per 2 skewers 3.5 g fat (0.8 g saturated), 7 g carbs, 1.4 g fiber, 23.9 g protein
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