Alambre de Camarones (Shrimp Kebabs)

David Suarez

Rosa Mexicano, NYC

The chefs of Rosa Mexicano created a celebratory dinner in honor of Cinco de Mayo at the Beard House. Chef David Suarez of the restaurant’s NYC branch demonstrated how to create his delicious shrimp kebabs for us in the Beard House kitchen.


  • Four 10-inch bamboo skewers
  • 2 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon Worcestershire sauce
  • 8 serrano peppers
  • 24 large shrimp, peeled and deveined
  • 1 red onion, cut into 16 half moon shapes
  • 1 large tomato, seeded and cut into 12 half-moon shapes


Soak bamboo skewers in water for 20 minutes.

Crush garlic, oregano, salt, and black pepper to a paste with a mortar and pestle. Add olive oil, lime juice, and Worcestershire sauce. Place shrimp in a bowl, mix well with marinade, and let sit for 10 minutes.

Thread a serrano pepper onto a bamboo skewer, follow with a piece of onion, then a piece of tomato, and next a shrimp. Continue alternating the ingredients until you have 6 shrimp on the skewer and have finished with a serrano pepper.

Heat a cast iron grill or griddle to medium-high and cook the shrimp kebabs for 2 minutes on each side.


4 servings