Grilled Shrimp with Cumin and Paprika

  • Yield:4 servings
  • Time:
    2 hrs, 2 mins show details
Tags: Mediterranean, grilled, seafood, appetizer

Ingredients

  • 1½ pounds
    large shrimp, peeled and deveined
  • ¼ cup
    olive oil
  • 1 teaspoon
    ground cumin
  • 1
    lemon, juiced
  • ¼ teaspoon
    crushed red pepper flakes
  • 1 teaspoon
    sweet paprika
  • 2
    bay leaves, crumbled
  • ¼ cup
    fresh parsley, chopped
  • 3
    garlic cloves, minced
  • 2 tablespoons
    dry white wine
  • 1 teaspoon
    sea salt
  • ½ teaspoon
    black pepper, freshly ground
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Equipment

  • blender
  • skewers
  • grill or broiler

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Preparation

  1. Put everything except the shrimp in a blender. Don't be stingy with that olive oil - use the good stuff, not some cheap bottle from the corner store.

  2. Toss the shrimp with the marinade in a bowl. Make sure every piece is coated well.

  3. 2 hrs

    Cover and let it sit in the refrigerator for at least 2 hours. Overnight is even better if you have the patience.

  4. Thread the shrimp onto skewers. Don't pack them too tight or they won't cook evenly.

  5. 2 mins

    Grill over medium-high heat for 2-3 minutes per side until they turn pink and get a nice char. Don't overcook them or they'll be like rubber. (Brush with the leftover marinade while cooking)

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