Name: Spiced Grilled Shrimp with Smoky Spanish Vinaigrette
Prep time: 20 min
Cook time: 6 min
Total time: 56 min
Yield: 8 servings
Ingredients: 1 cup(s) roasted red peppers (packed in water) rinsed, drained, chopped; 1 Tbsp olive oil; 2 tsp sherry vinegar; 1 tsp minced garlic; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tsp paprika smoked variety; 0.5 tsp ground cumin; 0.5 tsp fresh oregano minced; 1 Tbsp olive oil; 1.5 Tbsp fresh lemon juice; 1 tsp granulated garlic; 1 pinch table salt; 2 pound(s) uncooked shrimp peeled, deveined; 2 spray(s) cooking spray

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Ingredients

roasted red peppers (packed in water)

1 cup(s), rinsed, drained, chopped

olive oil

1 Tbsp

sherry vinegar

2 tsp

minced garlic

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp

paprika

1 tsp, smoked variety

ground cumin

½ tsp

fresh oregano

½ tsp, minced

olive oil

1 Tbsp

fresh lemon juice

1½ Tbsp

granulated garlic

1 tsp

table salt

1 pinch

uncooked shrimp

2 pound(s), peeled, deveined

cooking spray

2 spray(s)

Instructions

Process roasted peppers through oregano in a small food processor or blender until smooth; set aside.
To make shrimp, combine oil, lemon juice, garlic and salt in a large bowl; add shrimp and toss to coat. Marinate at room temperature for 30 minutes.
Off heat, coat a grill or grill pan with cooking spray; heat to high. Grill shrimp until lightly charred and firm, 2-3 minutes per side. Serve shrimp drizzled with dressing.
Serving size: 1/4 lb shrimp and 2 Tbsp dressing

Notes

If you prefer, skewer the shrimp before grilling to make them easier to turn and serve, or serve the vinaigrette with 2 pounds of steamed shrimp as a dip.

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