Equipment
Ingredients
Main Ingredients
- 600 g large shrimp, peeled, deveined, tails left on
- 45 ml olive oil
- 3 garlic, minced
- 5 g smoked paprika
- 1 lemon, cut into wedges
Seasoning
- 3 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
If using bamboo skewers, submerge them in water and soak to prevent them from burning on the grill.
In a mixing bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated. Allow to marinate at room temperature briefly.
Preheat the gas or charcoal grill to medium-high heat, approximately 215°C/420°F.
Thread 4 to 5 marinated shrimp onto each soaked skewer, piercing through both the thickest part of the body and near the tail so they lay flat and secure.
Use tongs to place the skewers directly on the hot grill grates. Grill for 2 to 3 minutes per side until the shrimp turn pink and opaque. Ensure the internal temperature reaches 63°C/145°F to ensure food safety.
Remove the skewers from the grill immediately to prevent overcooking. Serve hot with a squeeze of fresh lemon juice from the wedges.
Chef's Notes
- Threading the shrimp twice prevents them from spinning like propellers when you try to flip the skewers on the grill.
- Keep the marinating time under 30 minutes. The salt will begin to cure the shrimp, which can negatively affect their delicate texture if left too long.
- Always ensure your grill grates are clean and well-oiled before adding seafood. A quick wipe with an oil-soaked paper towel prevents sticking and tearing.
- Leaving the tails on not only provides a beautiful presentation but gives your guests a natural handle for finger-food grazing.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently warm in a skillet over low heat just until heated through, or serve cold over a salad.
