Spanish-Inspired Grilled Shrimp
- Total Time
Spanish paprika lends a smoky flavor to this easy recipe. We used a sweet variety of the spice but you can use the picante (spicy) variety if you prefer.
olive oil5 tsp, extra virgin
fresh lemon juice1 Tbsp
sherry vinegar1 Tbsp
paprika1 tsp, sweet smoked Spanish-variety (Pimenton dulce)
minced garlic1 tsp
kosher salt½ tsp
black pepper¼ tsp
uncooked shrimp1 pound(s), large-size, peeled, deveined
cooking spray1 spray(s)
- In a medium-size glass dish, combine oil, lemon juice, vinegar, paprika, garlic, salt and pepper; add shrimp and toss to coat. Cover dish and refrigerate for 30 minutes.
- Remove shrimp from marinade; discard marinade. Evenly divide shrimp among 4 long metal skewers.
- Off heat, coat a grill rack or grill pan cooking spray; heat grill to high heat. Cook, turning once, until shrimp are cooked through, about 2 to 3 minutes per side. Yields 1 skewer per serving.