CHEF JEFF — ONE BYTE AT A TIME: Pinchos de Gambas

Consider this skewer recipe from “On a Stick!” by Matt Armendariz for you next grilling session.

Pinchos de Gambas

2 tablespoons smoked paprika

2 tablespoons sweet paprika

1½ teaspoons ground cumin

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

2 tablespoons lime juice

1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

1 pound tiger shrimp, peeled and cleaned, tail on

In large bowl, whisk together smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, Zc cup olive oil. Add shrimp and gently toss to coat. Cover. Refrigerate 30 minutes to 1 hour. Soak skewers 30 minutes before grilling, then thread shrimp, 3 per skewer.

Heat a grill or grill pan over medium-high heat. Brush the grill with the remaining 2 tablespoons oil. Grill the shrimp just until cooked through (the shrimp will become firm and turn opaque), 2 to 4 minutes per side, careful not to overcook. Serve hot.

Yield: 8 skewers.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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