Description

Plump shrimp grilled to perfection and tossed in a sizzling skillet of garlic, butter, and smoked paprika. Serve with crusty bread to soak up every last drop.

Ingredients

Units Scale

1 lb (454g) large raw shrimp in shells
1 teaspoon (5ml) complete seasoning
2 tablespoons (30ml) extra virgin olive oil
1 tablespoon (15ml) butter
10 garlic cloves (minced)
1/2 teaspoon (2.5ml) smoked paprika
1/4 teaspoon (1.2ml) salt
2 pinches cayenne pepper
Crusty bread (for serving)

Instructions

Heat grill on medium-high heat. Skewer shrimp on metal or wooden skewers. Pat dry with a paper towel. Sprinkle with seasoning.
When grill is hot, place shrimp skewers on grill and cook 2 minutes per side until pink. Remove to a clean plate. When cool enough to handle, remove shrimp from skewers.
Place olive oil and butter in a sided cast iron skillet placed on the grill. Heat until butter is melted and foams. Add garlic, smoked paprika, salt and cayenne. Cook 30-60 seconds until fragrant. Add shrimp and toss to coat, cooking just a minute or two to heat the shrimp back up. Serve with crusty bread.

Notes

For a perfect pairing, serve with a crisp Santa Rita 120 sauvignon blanc. If you don’t have Badia complete seasoning, you can substitute with a mix of garlic powder, onion powder, and dried herbs. Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Spanish

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 0
Sodium: 600
Fat: 17
Carbohydrates: 3
Fiber: 1
Protein: 23
Cholesterol: 215