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Pinchos de gambas

Time 20 minutes
Yields Makes 8 skewers
Pinchos de gambas
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, careful not to overcook. Serve hot.

Adapted from “On a Stick!” by Matt Armendariz.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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