Grilled shrimp skewers
Ingredients
- 600 gWild shrimp (peeled)
- 4 tbspExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 2 tbspLime juice
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 0.5 pcFlat-leaf parsley (chopped)
- 1 tbspCajun spice mix
Method
Shrimp seared over high heat, turning from translucent to opaque white in seconds. A spiced oil coating protects them from the flames while delivering that signature smoky grill aroma.
- 1
In a bowl, mix the olive oil, minced garlic, lime juice, smoked paprika, and Cajun spices. The oil should take on a dark red hue and release a woody, spicy aroma.
- 2
Pour the preparation over the shrimp. Mix by hand so that each piece is perfectly glossy and infused with spices.
- 3
Thread the shrimp onto the skewers, pressing them slightly together. They should not overlap to ensure even coloring.
- 4
Place the skewers on a hot grill. Cook for 2 minutes per side. The flesh should become opaque and firm under finger pressure.
Frequently asked questions
How do you get this dish right?
- Don't overcook: as soon as the shrimp forms a 'C', it's done. If it forms an 'O', it's overcooked and will be rubbery.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from catching fire.
How long does this dish keep?
Eat immediately. Can be kept for 24h in the fridge, but the flesh hardens significantly when reheated.
