pinchos de gambas
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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.
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(1 rating)
Ingredients For pinchos de gambas
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8 bamboo skewers
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2 tbsp smoked paprika
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2 tbsp sweet paprika
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½ tbsp cumin
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2 garlic cloves, minced
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1 tsp salt
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½ tsp. pepper
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2 tbsp fresh lime juice
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½ cup plus 2 tbsp. extra virgin olive oil, divided
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1 lbs tiger shrimp, cleaned and peeled with tails intact
How To Make pinchos de gambas
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1Soak 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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