Ingredients
-
1/4
-
2
-
2
-
3/4
-
1
-
1 1/2
-
-
2
-
2
-
1
-
-
-
-
-
Directions
Spanish Shrimp, I don’t really know what makes a dish Spanish. But I do know this is good eating! Serve as a main dish or as an appetizer., Fabulous! Made it exactly as the recipe stated! Served it with Spanish gazpacho. Family loved it! Will make again and again….., All I can say is WOW! These shrimp were absolutely delicious — just the right amount of spice. So easy to make, but awesome results! These shrimp will be on many more dinner menus to come. I wanted to take a picture of these beautiful shrimp, but they were gone before I had a chance to pick up the camera. Thank goodness someone has already posted a picture.
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Steps
|
1
Done
|
Preheat the Grill Over High Heat. |
|
2
Done
|
in a Medium Bowl, Combine the Olive Oil, Garlic, Shallots, Cumin, Paprika, About 1/2 Tsp Kosher Salt, and 1/4 Tsp Freshly Ground Black Pepper. |
|
3
Done
|
Add the Shrimp and Stir to Coat the Shrimp Thoroughly. |
|
4
Done
|
Cover and Refrigerate For About 30 Minutes. |
|
5
Done
|
Using a Small Grate Grill Rack, Grill the Shrimp For About 1-2 Minutes Per Side or Until Pink and Just Cooked Through. |
|
6
Done
|
If You Don't Have a Small Grill Rack You Can Also Thread the Shrimp on Skewers to Prevent Them from Falling Through Your Rack. Remove from the Grill and Garnish With Cilantro and Parsley. |
|
7
Done
|
Squeeze Lemon Juice Over the Top of the Shrimp and Serve. |
