Ingredients

• 4 onions
• 10 tomatillos
• 5 bell peppers
• 10 pounds jumbo shrimp
• Marinade, recipe follows
• 5 ounces chopped garlic
• 2 ounces garlic powder
• 1-ounce ground cumin
• 1-ounce freshly ground black pepper
• 1-ounce salt
• 2 ounces paprika
• 4 ounces pineapple juice
• 32 ounces vegetable oil
• 1 bunch cilantro, leaves chopped

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Instructions

1. Special equipment: 25 metal or wooden skewers
2. If using wooden skewers, soak them in water for at least 30 minutes before skewering food.
3. Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces. Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer. Arrange skewers in a large non-reactive baking dish and pour the marinade over. Submerge skewers in marinade, and marinate, covered, in the refrigerator, for 4 to 6 hours.
4. Preheat a grill to medium-high heat. Grill skewers for approximately 6 minutes, turning as needed. Remove from the grill and serve.
5. Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above.