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Spanish-Inspired Grilled Shrimp

2
Total Time
48 min
Prep
12 min
Cook
6 min
Serves
4
Difficulty
Easy
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.

Ingredients

olive oil

5 tsp, extra virgin

fresh lemon juice

1 Tbsp

sherry vinegar

1 Tbsp

paprika

1 tsp, sweet smoked Spanish-variety (Pimenton dulce)

minced garlic

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp

uncooked shrimp

1 pound(s), large-size, peeled, deveined

cooking spray

1 spray(s)

Instructions

  1. 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.
  2. Remove shrimp from marinade; discard marinade. Evenly divide shrimp among 4 long metal skewers.
  3. 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.

Notes

The marinade can be made and refrigerated up to 2 days before use.We left the tails on the shrimp for a pretty presentation. You can remove them before cooking though if you prefer.

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