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.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
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