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