Food

Make use of the shrimp in the back of your freezer and spice up your weeknight dinner. Try out these kebabs from culinary adventurer Christian Pritchard — they're sure to be a crowd-pleaser for the whole family!

Ingredients

2 tablespoons sweet paprika
2 tablespoons smoked paprika
1/2 teaspoon ground cumin
2 cloves minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lime juice
1/3 cup olive oil
1 pound large shrimp, cleaned and peeled, tails on
8-10 bamboo skewers, soaked

Preparation

1. Soak the bamboo skewers in water for at least half an hour before grilling
2. In a large bowl whisk together smoked and sweet paprika, cumin, garlic, lime juice, olive oil, salt and pepper.  
3. Toss the shimp in the marinade until fully coated. Keep chilled for 30 minutes to 1 hour to absorb flavour.  
4. Prepare grill for medium-high direct heat, or heat a grill pan.  
5. Thread the shrimp onto skewers.  
6. Baste the grill with some olive oil.  
7. Grill 2-4 minutes per side until shrimp are bright pink.  
8. Serve immediately.

More Year-Round BBQ Recipes

Teriyaki Pork Kebabs
Grilled Pound Cake with Pears and Clementines
Veggie Trio Roasted in Foil
Winter BBQ with Ted Reader