Pinchos De Gambas

Lynnda Cloutier


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.


★★★★★ 1 vote



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  • ·
    8 bamboo skewers
  • ·
    2 tbsp smoked paprika
  • ·
    2 tbsp sweet paprika
  • ·
    ½ tbsp cumin
  • ·
    2 garlic cloves, minced
  • ·
    1 tsp salt
  • ·
    ½ tsp. pepper
  • ·
    2 tbsp fresh lime juice
  • ·
    ½ cup plus 2 tbsp. extra virgin olive oil, divided
  • ·
    1 lbs tiger shrimp, cleaned and peeled with tails intact

How to Make Pinchos De Gambas


  1. 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

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About Pinchos De Gambas

Course/Dish: Seafood Appetizers

Show 2 Comments & Reviews

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