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Appetizers, Fish and Shellfish, Quick and Easy

Pinchos de gambas

Pinchos de gambas
Glenn Koenig / Los Angeles Times

Food photographer and blogger Matt Armendariz knows how to be the life of the party: Make food on a stick. "It almost doesn't matter what you actually make. People see food on a stick and they just start to smile ... Read more

Total time: 20 minutes, plus marinating and soaking time | Makes 8 skewers
  • 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

Step 1In 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.

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

Step 3Heat 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, careful not to overcook. Serve hot.

Note: Adapted from "On a Stick!" by Matt Armendariz.

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