Smoked paprika can be found in specialty food and spice stores as well as online. It’s not your everyday variety, so no substitutions allowed. Enjoy these with a glass of Spanish red and plenty of friends.
Soak skewers in water 30 minutes. Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and 1/3 cup of the olive oil in medium bowl. Add shrimp and gently toss. Refrigerate 30 minutes to 1 hour. Heat grill or grill pan to medium high and brush with remaining 2 Tbsp. 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. Serves 4