In celebration of Cinco De Mayo (which, by the way, isn't Mexican Independence Day but is instead the day the Mexican Army defeated the French at the Battle of Puebla), we have teamed up with SELF magazine to present a fierce grilled shrimp dish, perfect for washing down those countless margaritas.

Alambre de Camarones

From the May 2006 Issue of SELF

Serves 4

INGREDIENTS

Marinade

2 cloves garlic, smashed

1 tablespoon olive oil

2 tablespoons fresh lime juice

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Shrimp

8 bamboo skewers, 10 inches long, soaked in water 30 minutes

24 large shrimp (about 1 lb), peeled and deveined

16 serrano chiles

1 small red onion, cut into 8 wedges, then each wedge cut lengthwise into thirds

24 cherry tomatoes

PREPARATION

1.      For marinade: Puree all marinade ingredients in a blender or mini food processor until smooth. Combine shrimp and marinade in a bowl; toss to coat. Refrigerate at least 10 minutes (or up to 2 hours).

2.     For shrimp: Thread 1 chile onto each skewer. (If you prefer metal skewers, coat them first with vegetable oil cooking spray.) Add 1 shrimp, an onion wedge and a cherry tomato to each skewer; repeat twice. Finish each with a second chile. Season skewers with salt. Heat a cast-iron grill pan or an electric or gas grill over high. 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 be aware: Shrimp will cook faster.) Serve with Pico de Gallo Amarillo.

30 minute prep time.  176 calories per serving, 3.5 g fat (0.8 g saturated), 7 g carbs, 1.4 g fiber, 23.9 g protein

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ