Spicy Grilled Shrimp Skewers

Submitted by Kittencalrecipezazz

"I suggest to use fresh shrimp for this as frozen thawed will create a watery marinade, do not marinade for longer than 30 minutes or the acid in the lemon juice will "cook" the shrimp, adjust the cayenne to suit heat level, I have left the Tabasco as optional you may add it or omit --- this shrimp is very good!"

 

• Ready In: 36mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 large garlic cloves, chopped
• 1 teaspoon kosher salt (or use coarse salt)
• 1⁄2 teaspoon cayenne pepper (or adjust to suit heat level)
• 2 teaspoons paprika
• 1⁄4 cup olive oil
• 1 tablespoon fresh lemon juice
• Tabasco sauce (optional and to taste)
• 2 lbs large raw shrimp, peeled and deveined
• lemon wedge

directions

1. In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
2. Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
3. In a large bowl toss the shrimp with the garlic oil until evenly coated.
4. Cover and refrigerate for 30 minutes.
5. Meanwhile soak the wooden skewers in cold water for 30 minutes.
6. Preheat grill to medium heat, then lightly oil the grill grate.
7. Thread the shrimp onto the wooden skewers.
8. Cook the shrimp for 2-3 minutes per side or until opaque.
9. Serve with lemon wedges.

Reviews

[Northern Cook]

I've officially ditched my religion and now exclusively worship at the alter of Kittencalskitchen. These were restaurant quality (as most of Kittencal's recipes are) and I will be making these again. My only complaint was that these caused a gladiator type fight between me and my cat and, I'm afraid, I love these shrimp too much to share. I just loved the spice these had and can't wait to have these again! Thanks again Kittencal for yet another GREAT recipe!!!

 

[Jonathan Melendez]

The best shrimp ever! I loved the kick from the spices. They were delicious with rice and a squeeze of lemon. I can't get enough of them!

 

[Mike K.]

Have made this several time and always a winner. EASY Receipe! I don’t think there is enough acid from the lemon to worry about cooking shrimp if marinated longer. I have marinated over night when plans changed a couple times with no problem. If you are worried about it leave the lemon out till the last 30 minutes of marinade. That’s the plan on this large batch currently soaking the last 24 hours. Tripled the recipe for 5 pounds of colossal pink key west shrimp. Also grill lemons and squeeze the juice while grilling with extra grilled lemon for those you want or just a garnish. Only thing I ever worry about is running out of shrimp.

 

[G W.2894]

Love these. I cooked them for a party a couple of times and they were a hit.

 

[Rod B.]

Great recipe. The only tweaks I made was using smoked paprika and added crushed red peppers. Be the fifth time already this grilling season...