Ingredients

• 2 cloves garlic, smashed
• 1 tablespoon olive oil
• 2 teaspoon fresh lime juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 bamboo skewers, 10 inches long, soaked in water 30 minutes
• 24 large shrimp (about 1 lb), peeled and deveined
• 1 small red onion
• 16 serrano chiles
• 24 cherry tomatoes

Instructions

1. In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don't stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt.
2. Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with >epi:recipeLink id="335501"> Pico de Gallo Amarillo.
3. The skinny 176 calories per 2 skewers 3.5 g fat (0.8 g saturated), 7 g carbs, 1.4 g fiber, 23.9 g protein