Pinchos de gambas
Total time: 20 minutes, plus marinating and soaking time
Servings: 8 skewers
Note: Adapted from "On a Stick!" by Matt Armendariz.
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
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.