Recipe: Pinchos de gambas

Recipe: <i>Pinchos de gambas</i>
(Glenn Koenig / Los Angeles Times)

Pinchos de gambas

Total time:


20 minutes, plus marinating and soaking time


8 skewers


Adapted from "On a Stick!" by Matt Armendariz.

2 tablespoons smoked paprika

2 tablespoons sweet paprika

1 1/2 teaspoons ground cumin

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons lime juice

1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

1 pound tiger shrimp, peeled and cleaned, tail on

1. In a large bowl,

whisk together the smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and one-third cup olive oil. Add the shrimp and gently toss to coat. Cover and refrigerate 30 minutes to 1 hour.

2. Soak the skewers

30 minutes before grilling, then thread the shrimp, 3 to each skewer.

3. Heat a grill

or grill pan over medium-high heat. Brush the grill with the remaining 2 tablespoons oil. Grill the shrimp just until cooked through (the shrimp will become firm and turn opaque), 2 to 4 minutes per side. Serve hot.

Each skewer:

103 calories; 10 grams protein; 2 grams carbohydrates; 0.5 gram fiber; 7 grams fat; 1 gram saturated fat; 91 mg cholesterol; 0 sugar; 482 mg sodium.