Ingredients
For the anticuchos:
- 2 Garlic Cloves
- 1 Ají Amarillo Pepper
- 2 Ají Panca Peppers
- 1 tbsp. Ginger
- ¼ cup Olive Oil
- ½ tbsp. Ground Cumin
- ¼ cup White Wine Vinegar
- 1 tbsp. Lime Juice
- 24 jumbo Shrimp
For the criolla sauce:
- 1 Purple Onion
- ½ Green Bell Pepper
- 2 small Tomatoes
- Salt and pepper
- ¼ cup Olive Oil
- ¼ cup White Wine Vinegar
- 1 red Chili Pepper, optional
Directions
- Sauté the garlic and the ají peppers with the olive oil. Blend with the rest of the ingredients from the marinade minus the shrimp.
- In a bowl pour the marinade and cover shrimp with it. Marinate for 2 to 3 hours.
- In bamboo sticks insert the shrimp and grill (or on a pan or oven) until brown.
- Prep the criolla sauce mixing all the chopped ingredients.
- In a plate place two or three anticuchos and serve with criolla sauce.
Pro Tips
Decorate with hard-boiled egg and tomato for added color.