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Funny thing that I grew up in El Salvador where seafood and fish have always been abundant–and insanely delicious–but I didn´t appreciate that until I moved away. As a kid I detested shrimp, oysters and would only eat fish in ceviche.

Now, on a hot summer day, all I crave are some ostras frescas, a fish ceviche, coctel de camarón or even a mojarra frita with an ice-cold drink.  Since I only get to feast on Salvadoran seafood once a year when I go visit, I´ve gotten pretty good at making up my own recipes to serve up seafood. I especially like to make pinchos de camarón (shrimp skewers) on the grill because they are fairly inexpensive, super easy to make, look beautiful on the grill (always gotta impress!) and taste sabrosos.

Five  food blogueras and us have taken on a monthly Mizkan Cooking Challenge and for August we had to come up with a Sabroso Grilling recipe using a World Harbors marinade as an ingredient.  I decided to make and share with you all my delicious marinated pinchos de camarón.  You will love!

Recipe: Marinated Pinchos de Camarón {Shrimp Skewers}

Ingredients

• 1lb of peeled, deveined and tail on medium-size shrimp (frozen is fine, just run under cold water to defrost)
• 1 medium red onion
• 1/2 lb of cherry tomatoes
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 bottle, divided, of Jamaican Jerk (or your favorite flavor) World Harbors Marinade
• 15-20 skewers (I prefer bamboo skewers because they don’t heat up as much)

Directions

1.  In a bowl, place the shrimp and add half a bottle of Jerk Marinade from World Harbors.  Toss until all the shrimps are coated with the marinade.  Cover and place in the fridge for at least 30 minutes.

2.  While the shrimp are marinating, cut the onion and bell peppers into nice chunks and set aside

3.  If you are using bamboo skewers, make sure to soak them in water for at least 10 minutes.

4.  Once the shrimp are ready, discard the marinade  and have fun (and invite your friends for this part!) inserting cherry tomatoes, shrimp, onions and peppers one by one into each skewer.  I do at least three shrimp per bamboo skewer.

5.  Fire up the grill to medium heat and place the prepared skewers (or kebabs) directly on the grill, but try to avoid a direct flame.  Cook for 5 minutes–or until done–on each side.  You know a shrimp is done when it starts turning pink.  Allow the cherry tomatoes to burst open so they become even more flavorful.

6.  Remove the skewers from the grill.  You can either serve them as kebabs or remove the skewers and place the shrimp and veggies in a serving plate.  Pour the remaining Jerk Marinade in a small bowl to be used for dipping.

Get even more Sabroso Grilling inspiration when you check out the recipes (with video included!) that these Latina food bloggers created.  Just click on the badges below.

Disclosure:  This recipe and post was made possible thanks to the sponsorship from Mizkan Americas.