This Spanish tapas is a great summer accompaniment to a sparkling sangria. From a recipe book called Sangria.
- In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
- Add shrimp and toss to coat.
- Cover and refrigerate for 2 hours.
- Prepare grill to a medium-high heat.
- Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
- Grill until just opaque in the center, about 2 minutes per side.