Ingredients

	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

 

Instructions

• 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.

 

Notes

• 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.