Kids are given a complimentary “Official Guacamole Maker” apron and invited to roll up their sleeves alongside Rosa Mexicano’s experts and mix and mash fresh ingredients like avocados, onions, tomato, and cilantro in a lava rock mortar.  Aprons for children are given for no additional charge (the only cost incurred is for the guacamole) and adult sizes are offered for purchase online (http://rosamexicano.info/rmk/product_info.php?cPath=21&products_id=41).

Please enjoy the following recipe from our new cookbook, Rosa's New Mexican Table:

Alambre de Camarones-Shrimp Skewers

Makes 4 servings

Ingredients

 • 1 tablespoon olive oil

 • 2 teaspoons freshly squeezed lime juice

 • 1 teaspoon Worcestershire sauce

 • 2 garlic cloves, minced

 • 1 teaspoon dried oregano, crumbled

 • 1/2 teaspoon salt

 • 1/4 teaspoon coarsely ground black pepper

 • 12 jumbo shrimp (about 1 pound), peeled and deveined

 • 1 small red onion, not peeled

 • 1 ripe medium tomato

 • 8 serrano chiles

 • Salt

 • Lime wedges

 • Pico de gallo (store bought)

Steps to Make

*If using wooden skewers, soak them in cold water to cover for 1-2 hours. Also, if you prefer, the skewers can be broiled instead of grilled.

Marinate the shrimp:

Whisk the olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, and pepper together in a medium bowl until well blended. Add the shrimp and toss to coat. Let marinate at room temperature while you prepare the vegetables, or marinate in the refrigerator for up to 1 hour.

Cut the onion in half and remove the papery outer layers.  Pull off the two outer layers of each onion half, keeping them joined together then cut each of the two-layer pieces into 6 crescents. Cut the tomato in half, remove the core, and scoop out most of the seeds. Cut each half into 6 wedges.

Heat a gas grill to medium-high or light a hot charcoal fire. Thread a serrano chile onto a skewer, pushing it almost all the way to the end, then a piece of onion and tomato followed by a shrimp, making sure the skewer passes through the tail and the thick part of the shrimp. Repeat the vegetable--shrimp sequence twice, and finish off the skewer with a serrano. Repeat with the remaining vegetables and shrimp to make 3 more skewers. Brush the skewers with any remaining marinade. The skewers can be assembled up to 6 hours before cooking and refrigerated.

Grill the skewers, turning them once, until the shrimp are pink and cooked through and the vegetables are softened, about 6 minutes.  Serve on the skewers or, using a fork, slide the shrimp and vegetables onto serving plates.  Serve with lime wedges and Pico de Gallo.