Having all the ingredients ready makes it easier and quicker to assemble the skewers. And, if using wooden skewers, be sure to soak them in hot water for at least an hour before grilling so they don’t burn.
GRILLED SHRIMP SKEWERS
Serves: 6
Preparation time: 20 minutes
Total time: 35 minutes
Note: If you're using bamboo skewers, be sure to soak them for at least an hour before grilling or they will burn on the grill. Thread the shrimp on the skewers, alternating with other ingredients as desired.
3/4 cup olive oil
4 large garlic cloves, peeled, pressed
2 Tbsp. chopped fresh thyme
5 tsp. smoked paprika
1 Tbsp. sherry wine vinegar or white wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 cherry tomatoes
12 2-layer sections of red onion wedges, optional
6 long wooden or metal skewers
Nonstick vegetable oil spray
In a medium bowl, whisk the oil, garlic, thyme, smoked paprika, wine vinegar, salt, black pepper and crushed red pepper in medium bowl to use as the glaze. Transfer half to a small bowl and reserve.
Alternately thread shrimp, cherry tomatoes and sections of onion wedges if using on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. The skewers can be made up to 6 hours in advance. Cover and chill skewers and glaze separately.
Coat grill rack with nonstick spray and prepare the grill for medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze.
Adapted from Bon Appetit magazine, June 2010 issue. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis includes all the glaze.
404 calories (62 percent from fat), 28 g fat (6 g sat. fat), 18 g carbohydrates, 21 g protein, 940 mg sodium, 131 mg cholesterol, 3 g fiber.
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