Rich G
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Recipe from SimplyRecipes.com, reprinted from "On a Stick" (Matt Armendariz) - LINK
In case that link disappears.......
2 Tbsp sweet paprika
2 Tbsp smoked paprika
1/2 tsp ground cumin
2 garlic cloves, minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp lime juice
1/3 cup olive oil
1 lb shrimp, shelled, deveined
Mix together all of the ingredients, add the shrimp, toss well to coat all the shrimp, then chill (for me, no more than four hours, as the lime juice will start to make the shrimp change texture.)
Prepare a very hot fire in your grill (charcoal for me). While the grill is getting ready, skewer up your shrimp (if using wooden skewers, make sure to soak these in water for at least 30 minutes prior to loading the shrimp on them so they don't burn up on the grill.) Then grill hot and fast about 2-3 minutes per side.
Eat. When I made these, I used them as the protein in a quinoa bowl, but you could serve them as is on skewers with whatever sides you like. Tasty stuff!
In case that link disappears.......
2 Tbsp sweet paprika
2 Tbsp smoked paprika
1/2 tsp ground cumin
2 garlic cloves, minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp lime juice
1/3 cup olive oil
1 lb shrimp, shelled, deveined
Mix together all of the ingredients, add the shrimp, toss well to coat all the shrimp, then chill (for me, no more than four hours, as the lime juice will start to make the shrimp change texture.)
Prepare a very hot fire in your grill (charcoal for me). While the grill is getting ready, skewer up your shrimp (if using wooden skewers, make sure to soak these in water for at least 30 minutes prior to loading the shrimp on them so they don't burn up on the grill.) Then grill hot and fast about 2-3 minutes per side.
Eat. When I made these, I used them as the protein in a quinoa bowl, but you could serve them as is on skewers with whatever sides you like. Tasty stuff!