Pinchos de gambas
20 minutes, plus marinating and soaking time
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.