Grilled Spicy Salt and Pepper Shrimp Skewers
This easy recipe for Grilled Spicy Salt and Pepper Shrimp Skewers may be increased to feed a larger crowd by increasing the ingredients proportionally (e.g. doubling, tripling).
Servings sizes will depend on diners appetites. With side dishes a skewer of 5 shrimp per diner is perfect.
Servings 8 aproximately 7-8 skewers and 40 shrimp
Calories 101 kcal
2 teaspoons Sea Salt (fine granules) 3/4 teaspoon freshly ground Black Pepper 1/4 teaspoon Smoked Hot Paprika 1/8 Cayenne Pepper 1 tablespoon Extra Virgin Olive Oil 1 1/2 pounds Jumbo (21/25) Shrimp in shell (trim off the legs); rinsed, drained and patted dry with paper towels
Preheat grill to 375 degrees. Brush and oil when at temperature.
While grill is heating, add the seasonings to a gallon zippered plastic bag; seal and shake to combine. Add the olive oil and massage to combine the dry seasonings with the oil.
Add the shrimp, seal the bag; toss and massage the seasoning mixture to coat all of the shrimp.
Remove the shrimp from the bag, bend into a sideways U shape and thread the skewer through both ends of the U (refer to photos), with 5 shrimp per skewer.
Grill for 1 1/2 to 2 minutes per side, just until the shrimp becomes opaque. Remove from grill and serve immediately.
Calories: 101 kcal | Carbohydrates: 0 g | Protein: 17 g | Fat: 2 g | Saturated Fat: 0 g | Cholesterol: 214 mg | Sodium: 1242 mg | Potassium: 68 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 35 IU | Vitamin C: 3.5 mg | Calcium: 123 mg | Iron: 1.8 mg