Pinchos de Gambas

Name: Pinchos de Gambas
Yield: Serves 4
Ingredients: 8 bamboo skewers; 2 tbsp smoked paprika; 2 tbsp sweet paprika; 1/2 tbsp cumin; 2 garlic cloves, minced; 1 tsp salt; 1/2 tsp pepper; 2 tbsp fresh lime juice; 1/3 cup plus 2 tbsp extra-virgin olive oil, divided; 1 lb tiger shrimp, cleaned and peeled, with tails intact

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These Spanish-style shrimp bites are so easy to prepare, yet so big on flavor. Smoked paprika (available in specialty food and spice stores as well as online) is not your everyday variety, so no substitutions allowed! Enjoy these with a glass of Spanish red and plenty of friends.

Yield: Serves 4

Yield: Serves 4

Ingredients

8 bamboo skewers

2 tbsp smoked paprika

2 tbsp sweet paprika

1/2 tbsp cumin

2 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

2 tbsp fresh lime juice

1/3 cup plus 2 tbsp extra-virgin olive oil, divided

1 lb tiger shrimp, cleaned and peeled, with tails intact

Directions

Soak skewers in water 30 minutes. Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, and 13 cup of the olive oil in a medium bowl. Add shrimp and gently toss. Refrigerate 30 minutes to 1 hour. Heat grill or grill pan to medium-high and brush with the remaining 2 tablespoons oil. Thread 3 shrimp per skewer and grill 3 to 4 minutes on each side, or just until shrimp has cooked through. (Be careful not to overcook.) Serve hot.