Mel’s Spicy Spanish Grilled Shrimp

 

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Want to take a trip to Spain with your friends without leaving the comforts of your own home? Well here’s your ticket…..

These Spicy Spanish Grilled Shrimp are a showstopper at parties. The first thing you notice about these shrimp is their vibrant yellow-orange color from the turmeric and paprika. Then the smell hits you with the intoxicating aroma of a Spanish spice market along the Mediterranean; you and your guests will not be disappointed. You can serve these succulent shrimp as a party appetizer, on top of a salad, with a spicy pasta, or if you are feeling really luxurious serve these shrimp on top of a saffron risotto. Buen Apetito!

 

 

Mel’s Spicy Spanish Grilled Shrimp:

 

 Ingredients:

½ teaspoon ground turmeric

½ teaspoon cayenne pepper**

¾ teaspoon smoked paprika

¾ teaspoon garlic powder

1 teaspoon sweet Spanish paprika

1 teaspoon onion powder

¾ teaspoon sea salt

½ teaspoon black pepper

1-2 cloves grated garlic

Zest and juice of one lemon

½ cup chopped flat leaf Italian Parsley

½ cup chopped Basil

¼ cup of good quality Extra Virgin Olive Oil

2lbs Raw, Jumbo 21/25 Shrimp, peeled and deveined, with tails on

 

Directions:

In a large bowl whisk together all the spices, lemon zest, lemon juice, grated garlic cloves, olive oil and 2 tablespoons of water until well combined. Add in fresh chopped Parsley and Basil.

Place the shrimp in a large zip top bag and pour the marinade over the shrimp. Massage the marinade over all the shrimp then place in the refrigerator for at least 3 hours or overnight.

After the Shrimp have marinated, Pre-heat the grill or grill pan.

Skewer the shrimp with your choice of kabob skewers. Before putting the shrimp on the hot grill, carefully brush the grill grates with a little oil to prevent sticking. Place the shrimp diagonally across the grill grates and when then tails turn slightly pink (about 2-3 minutes), flip the kabobs and cook for another 2 minutes. When the shrimp are done place them on a platter and cover with foil and let them rest for 5 minutes.

 

** If you like your food on the mild side, reduce the cayenne pepper from ½ teaspoon to ¼ teaspoon.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

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