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