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:
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
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.