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Shrimp Skewers

Scott Phillips

Yield: Yields 12 skewers.

Servings: 6


  • 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
  • Twelve 8-inch bamboo skewers, soaked in water
  • 1 recipe Pimentón Vinaigrette 

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 170
  • Sodium (mg): 290
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 18


  • 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.


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