Recipe: Grilled Shrimp Skewers

  • Updated: July 30, 2014 - 1:40 PM

GRILLED SHRIMP SKEWERS

Serves 6.

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. Adapted from Bon Appétit magazine for the Free Press Test Kitchen.

• 3/4 c. 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 lb.), peeled, deveined

• 12 cherry tomatoes

12 (2-layer sections) red onion wedges, optional

• 6 long wooden or metal skewers

• Nonstick vegetable oil spray

Directions

In a medium bowl, whisk the oil, garlic, thyme, smoked paprika, wine vinegar, salt, black pepper and crushed red pepper to use as the glaze. Transfer half to a small bowl and reserve.

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