Lunch: Pinchos de Gambas

Ingredients

8 bamboo skewers
2 tbsp smoked paprika
2 tbsp sweet paprika
1/2 tbsp cumin
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2 tbsp fresh lime juice
1/3 cup plus 2 tbsp extra-virgin olive oil, divided
1 lb tiger shrimp, cleaned and peeled, with tails intact

Instructions

Soak skewers in water 30 minutes. Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, and 13 cup of the olive oil in a medium bowl. Add shrimp and gently toss. Refrigerate 30 minutes to 1 hour. Heat grill or grill pan to medium-high and brush with the remaining 2 tablespoons 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.

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