Pinchos De Gambas

1
Lynnda Cloutier

By
@eatygourmet

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.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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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

Step-by-Step

  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




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