Squeeze the juice from half of the lemon
and half of the orange into a large bowl, and then stir in the olive oil, thyme, paprika
, salt, garlic and pepper, to taste. Toss the shrimp to coat, and refrigerate 30 minutes. Meanwhile, cut the remaining lemon and orange into 1/2-inch-thick wedges, and then cut each wedge into thirds. Skewer 2 shrimp
onto each skewer
with pieces of citrus and refrigerate until ready to grill.
Preheat a grill
to medium high. Grill the shrimp, turning once, until charred on both sides and just cooked through, about 4 minutes total.