Spanish-inspired grilled shrimp
5 tsp, extra virgin
Fresh lemon juice
1 tsp, sweet smoked Spanish-variety (Pimenton dulce)
1 pound(s), large-size, peeled, deveined
- 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.