Ingredients

2 tablespoons smoked paprika

2 tablespoons sweet paprika

1 1/2 teaspoons ground cumin

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons lime juice

1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

1 pound tiger shrimp, peeled and cleaned, tail on

Preparation

  1. In a large bowl, whisk together the smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and one-third cup olive oil. Add the shrimp and gently toss to coat. Cover and refrigerate 30 minutes to 1 hour.

  2. Soak the skewers 30 minutes before grilling, then thread the shrimp, 3 to each skewer.

  3. Heat a grill or grill pan over medium-high heat. Brush the grill with the remaining 2 tablespoons oil. Grill the shrimp just until cooked through (the shrimp will become firm and turn opaque), 2 to 4 minutes per side. Serve hot.