Spanish Pimentón Grilled Shrimp
Spanish paprika lends a unique smoked flavor to shrimp in this easy summer dish. My recipe uses the sweet (dulce) version but if you want a bit of heat, look for "picante" on the label.
Servings: 4 servings
- 2 TB extra virgin olive oil
- 1 TB fresh lemon juice
- 1 TB sherry vinegar
- 1 tsp pimento dulce
- 1 tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 lb large peeled deveined shrimp
- 4 large skewers
- cooking spray
- Combine all marinade ingredients. Toss with shrimp and marinate for 30 minutes in the refrigerator. Thread evenly across skewers. Coat a grill pan or outdoor grill with cooking spray and heat over high heat. Grill skewers for 2-3 minutes per side or until shrimp are cooked through.
Marinade can be made up to 2 days before using.