Name: Pinchos de gambas Recipe
Total time: 20 min
Yield: Makes 8 skewers
Ingredients: 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

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By Rene Lynch

and Matt Armendariz

June 30, 2011

People see food on a stick and they just start to smile and laugh and they love it. Here shrimp are marinated in smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and one-third cup olive oil before grilling. Serve with rice or wrapped in a tortilla or other flatbread.

From the story: He’s a stickler about no-fuss parties

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2 tablespoons smoked paprika

2 tablespoons sweet paprika

1 ½ teaspoons ground cumin

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

2 tablespoons lime juice

⅓ cup plus 2 tablespoons extra-virgin olive oil, divided

1 pound tiger shrimp, peeled and cleaned, tail on

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.

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

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

Rene Lynch is a former writer and editor with the Saturday section, where she worked across a variety of coverage areas, including wellness, design and food. She also edited the weekly L.A. Affairs column.