Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.
Make Ahead Tips
The shrimp can be skewered up to 1 day ahead and marinated up to 4 hours ahead and refrigerated.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips