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.
Alternately thread shrimp, cherry tomatoes and sections of onion wedges if using on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. The skewers can be made up to 6 hours in advance. Cover and chill skewers and glaze separately.
Coat grill rack with nonstick spray and prepare the grill for medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze.
Nutrition information per serving:
Calories404Fat28 gSodium940 mgSaturated fat6 g
Carbohydrates18 gProtein21 gCholesterol131 mgDietary fiber3 g
It’s too soon to tell how much the immigration crackdown is to blame.
