Spanish-Inspired Grilled Shrimp

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5 tsp olive oil, extra virgin
1 Tbsp fresh lemon juice
1 Tbsp sherry vinegar
1 tsp paprika, sweet smoked Spanish-variety (Pimenton dulce)
1 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
1 pound(s) uncooked shrimp, large-size, peeled, deveined
1 spray(s) cooking spray


  • In a medium-size glass dish, combine oil, lemon juice, vinegar, paprika, garlic, salt and pepper; add shrimp and toss to coat. Cover dish and refrigerate for 30 minutes.
  • Remove shrimp from marinade; discard marinade. Evenly divide shrimp among 4 long metal skewers.
  • Off heat, coat a grill rack or grill pan cooking spray; heat grill to high heat. Cook, turning once, until shrimp are cooked through, about 2 to 3 minutes per side. Yields 1 skewer per serving.


  • The marinade can be made and refrigerated up to 2 days before use.We left the tails on the shrimp for a pretty presentation. You can remove them before cooking though if you prefer.

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