Grilled Paprika Shrimp Skewers

Ingredients

• Shrimp and seasoning

  600 g large raw shrimp

  peeled, deveined, tails removed, drained weight

• 20 g olive oil

  for coating

• 12 g garlic

  peeled and finely minced

• 4 g smoked sweet paprika

  ground

• 3 g lemon zest

  yellow peel only

• 3 g fine salt

  for seasoning

• 1 g black pepper

  ground

• Lemon parsley dressing

  10 g olive oil

  for dressing

• 30 g lemon juice

  freshly squeezed and strained

• 12 g flat-leaf parsley

  chopped leaves

Directions

1. Make the lemon dressing

   Whisk 10 g olive oil, 30 g strained lemon juice and 12 g chopped parsley in a clean bowl. Set aside with a clean spoon. Heat the outdoor grill to medium-high and clean the grates.

2. Dry and season the shrimp

   Pat 600 g peeled, deveined raw shrimp dry. Toss with 20 g olive oil, 12 g minced garlic, 4 g smoked sweet paprika, 3 g lemon zest, 3 g salt and 1 g pepper. Coat evenly and grill promptly.

3. Thread four metal skewers

   Divide the shrimp evenly among four flat metal skewers. Pierce each shrimp near both ends of its curve and leave small gaps. Keep raw utensils and trays separate from the serving platter.

4. Grill the first side

   Lay the four skewers over direct medium-high heat. Grill for about 2 minutes, until the undersides release easily and show light grill marks. Watch for flare-ups and move the skewers if needed.

5. Turn and cook through

   Turn with tongs and grill about 1–3 minutes more. Check the thickest shrimp with a thin probe for 63°C/145°F. The flesh should be firm and opaque. Transfer with clean tongs to a clean plate.

6. Dress and serve

   Spoon the reserved lemon dressing over the four cooked skewers, one per person. Serve promptly. Chill leftovers in shallow containers within 2 hours, or 1 hour above 32°C/90°F. Keep at 4°C/40°F or below and use within 3 days.