Alambre de Camarones (Shrimp Kebabs)

• 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.