When I was looking for a quick, easy dinner on a Friday night, after a long, hectic week, I looked no further than On a Stick! by Matt Armendariz. I had some shrimp in the fridge and knew that I wanted to try this recipe. Plus I just needed to do some prep work; Jake did the heavy lifting on this dinner by manning the grill. Thanks, Love! These are Spanish-style bites that are easy to prepare but huge on flavor.
1 lb shrimp, cleaned, peeled, with tails intact
splash of olive oil
juice from 1 lime
3 garlic cloves, minced
1/2 t ground coriander
1 T sweet paprika
1 T smoked paprika
freshly ground sea salt
freshly ground pepper
Whisk together all of the ingredients in a medium bowl. Add the shrimp and gently toss to coat. Refrigerate for up to an hour. Thread the shrimp onto the skewer - I used three - and grill for 3 to 4 minutes until just cooked through. Take care not to overcook. Serve hot!
1 lb shrimp, cleaned, peeled, with tails intactsplash of olive oil
juice from 1 lime
3 garlic cloves, minced
1/2 t ground coriander
1 T sweet paprika
1 T smoked paprika
freshly ground sea salt
freshly ground pepper
Whisk together all of the ingredients in a medium bowl. Add the shrimp and gently toss to coat. Refrigerate for up to an hour. Thread the shrimp onto the skewer - I used three - and grill for 3 to 4 minutes until just cooked through. Take care not to overcook. Serve hot!
Delicious!
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