Shrimp and Jalapeno Brochettes

1. 1

   In a shallow dish let the skewers soak in water to cover for 1 hour.

2. 2

   On a cutting board mince and mash the garlic to a paste with the salt.

3. 3

   In a bowl combine the garlic paste, the oil, and 1 of the jalapeno peppers minced (wear rubber gloves) and toss them until they are coated with the marinade, and let them marinate for 30 minutes.

4. 4

   Cut the remaining jalapeno peppers crosswise into forty-eight 1/4-inch slices and thread 1 shrimp around 1 jalapeno slice on each skewer.

5. 5

   The brochettes may be prepared up to this point 2 hours in advance and kept covered and chilled.

6. 6

   Grill the brochettes on a rack set about 4 inches over glowing coals, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.

7. 7

   (Alternatively, the brochettes can be broiled on racks set in jelly-roll pans under a preheated broiler about 4 inches from the heat, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.)

* Per serving · 4 servings · Values may vary.

No additional tips available.