Shrimp Skewers

Shrimp Skewers
Photo by Scott Phillips


  • 1 recipe Pimentón Vinaigrette
  • Twelve 8-inch bamboo skewers, soaked in water
  • 36 shrimp (21 to 25 per lb.; about 1-½ lb. total), peeled (tail segment left on) and deveined

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator. Heat a gas grill to medium high or ...

View full recipe at Fine Cooking


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